White Asparagus en Papillote | Light Spring Recipe

Preparation & Baking Potatoes

• 1
  Preheat the oven to 200 °C and prepare a medium baking sheet. Halve or quarter the Grenaille potatoes (with skin) depending on their size and place them on the sheet. Season with salt and pepper, drizzle with olive oil, and mix well. Spread them on the baking sheet and pre-bake in the preheated oven for 5 minutes.

Prepare Asparagus & Fold Packet

• 1
  Meanwhile, prepare the asparagus. Peel with a vegetable peeler, leaving the tips unpeeled. Cut off or break off the woody ends (about two to three centimeters).
• 2
  Slice the lemon into thin slices and finely chop the dill. Prepare a sheet of baking paper. Place the asparagus in the center, sprinkle with chopped dill and a generous pinch of salt. Add the butter flakes and lemon slices and fold the baking paper into a packet.
• 3
  Bring the top and bottom edges of the paper together and seal them over the asparagus. Form a fold about 2.5 cm wide and fold downwards – press each fold firmly with your fingers and continue towards the asparagus until you are just before it. Then tuck both side ends of the paper under the packet and tighten.

Finish Baking

• 1
  Remove the potatoes from the oven, push them to one side of the sheet, and place the asparagus packet in the empty space.
• 2
  Return to the preheated oven for another 20 minutes. After this time, the asparagus should have the perfect al dente consistency.