Baked asparagus – ideal for guests

The asparagus cooks in its own juice and thus acquires a wonderfully full flavour. Compared to cooked asparagus, cooked asparagus is almost tasteless. Since I tried it, no one in our house likes asparagus prepared any other way.
It’s best not to use sticks that are too thick: I prefer sticks 1 – 1.5 cm thick. They are nice and tender and the waste is minimal. First, carefully peel the asparagus and cut the ends. Preheat the oven to 200°C with top/bottom heat or to 180°C with fan.
Place two sheets of aluminum foil (alternatives to aluminum foil are at the end of the recipe description) on top of each other and place ½ teaspoon butter on each. Arrange 8-10 asparagus (depending on the thickness of the asparagus, the bunches must not be too large because otherwise they will not cook well, it is better to make several – they are more easily kept warm if necessary). Sprinkle each bundle with half a teaspoon of sugar and a good pinch of salt, then close the first sheet of foil over it and the sides too – don’t wrap it tightly, but fold it like a bag at the top. Then close the second sheet in the same way.
Place on the oven rack and wait 40-50 minutes. You can check if the asparagus is cooked by folding a package a little; the easier it is, the softer the asparagus.
For very large portions: take a deep baking tray, brush it lightly with butter, distribute the asparagus on top, sprinkle 2 tablespoons of butter, a spoonful of sugar and a good pinch of salt per kilo, close the pan with aluminum foil ( must be very narrow) and place in a preheated oven at 200 °C (ventilated oven 180 °C) for about 50 minutes (taste starting from 40 minutes, depending on the thickness, the asparagus needs more or less time).
We have nut butter (brown butter, nothing to do with nuts!) and new potatoes.
Since alternatives to aluminum foil have been repeatedly requested in the comments and other possibilities have also been mentioned, here are suggestions (added 6.6.2018) on how it can be done:
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