Step 1: Preheat oven to 400 degrees F. Line a rimmed baking sheet with a piece of foil that is about 16 x 12 inches (you need a bit of overhang).
Step 2: To trim asparagus, bend spear at the woody stem until it snaps -- I did all my asparagus this way but you can also just break one and trim the rest with a knife so they are all the same length.
Step 3: Arrange asparagus in center of the foil with spears running parallel to the short side, you need to leave a border on each side of at least 1 1/2 inches. Dot with the butter and then sprinkle with the shallots, garlic, salt and pepper.
Step 4: Place a second sheet of foil (same size) over the asparagus and pinch all edges together to form a packet, but fold foil in center so it pitches up and is not flat against the asparagus.
Step 5: Place in oven and cook for 18 minutes. Remove from oven and let asparagus continue to steam for 2-5 minutes.
Step 6: Carefully open the packet and sprinkle with capers, dill and lemon juice. Toss with tongs and place asparagus in serving dish, pouring sauce over the asparagus.
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