Asparagus in Parchment Paper "Italian Style"

Steps

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1. 1
   Peel the outer layer of the asparagus and cut off the woody ends to make them tender.
   ▶ ≈0:25
2. 2
   Toast the pine nuts in a dry pan without oil to bring out their flavor.
   ▶ ≈0:34
3. 3
   Melt butter in a pot, add the onion strips, and lightly sauté to soften the raw onion flavor while bringing out its natural sweetness.
   ▶ ≈0:44
4. 4
   Halve the cherry tomatoes.
   ▶ ≈1:25
5. 5
   Place the soft inner part of white bread on parchment paper as a base.
   ▶ ≈1:31
6. 6
   Season the sautéed onion and tomato mixture generously with salt and black pepper.
   ▶ ≈2:00
7. 7
   Add the cherry tomatoes to the onion mixture, let them warm gently, then chop and add fresh basil leaves.
   ▶ ≈2:24
8. 8
   Arrange the prepared asparagus on top of the bread. If the spears are very thick, halve them; otherwise keep them whole.
   ▶ ≈2:45
9. 9
   Lightly season the asparagus with salt and black pepper.
   ▶ ≈3:00
10. 10
    Spread the tomato-onion mixture over the asparagus, making sure to scrape all the butter from the pan onto the vegetables.
    ▶ ≈3:24
11. 11
    Distribute the toasted pine nuts evenly over the top.
    ▶ ≈3:50
12. 12
    Drizzle olive oil over everything and top with grated parmesan cheese for flavor and umami.
    ▶ ≈4:04
13. 13
    Fold and seal the parchment paper into an envelope, keeping the bread at the bottom.
    ▶ ≈4:30
14. 14
    Place the packet in a baking dish and bake at 200°C (fan-assisted) for approximately 25 minutes until the asparagus is tender.
    ▶ ≈5:10
15. 15
    Remove from the oven and let cool briefly, then carefully open the parchment to release the aromas. Check that the asparagus is tender and enjoy the bread soaked with all the delicious juices.
    ▶ ≈5:50