Asparagus Baked with Caper and Parsley Mayonnaise

9:00 pm on 19 September 2005

(Serves 4 - 6)


This is a different way of cooking asparagus as it bakes in olive oil in a baking paper case, and develops an intense soft flavour.


  • 24-30 thick asparagus spears
  • 6 tablespoons extra virgin olive oil
  • sea salt flakes
  • Sprigs of flat leafed parsley
  • 12 capers
  • 3 tablespoons mayonnaise
  • 3 tablespoons thick yogurt
  • salt and black pepper


Preheat the oven to 170ºC. Spread a double layer of baking paper, about 60cm long on a baking sheet.

Arrange the asparagus spears in a neat layer on this and drizzle with the olive oil, salt and parsley sprigs. Fold the paper over the spears tucking the ends under to form a firm parcel.

Bake for about 45 minutes, until the asparagus is tender.

Chop the capers and add to the mayonnaise and yogurt and blend well in a small bowl. Season with salt and black pepper. To serve, cut the paper parcel open, transfer the asparagus to a serving platter and spoon over the sauce

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