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    Asparagus en Papillote with Lemon and Chilli

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    Asparagus en Papillote with Lemon and Chilli

    En papillote means 'wrapped in a parcel', which keeps the food very moist, cooking it in its own steam. If you cook this dish on the barbecue it will have a more intense, smoky flavour.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Ingredients

    • 250g bunch English asparagus
    • 25g unsalted butter
    • ½ large red chilli, deseeded and finely sliced, or ½ tsp dried chilli flakes
    • 1 lemon

    Method

    1. Preheat the oven to 200°C, gas mark 6, or prepare the barbecue. Snap any woody ends from the asparagus and discard.
    2. Take 2 x 30cm squares baking parchment and place each piece on top of 2 x 30cm pieces of foil. Split the asparagus into 2 equal bunches and place on the parchment. Top with the butter and chilli. Zest half the lemon and scatter the zest over.
    3. Make a parcel by folding over 3 edges of the parchment. Drizzle the juice from the zested half of the lemon into each parcel, then fold up the remaining edges and seal them tightly. Place on a baking tray.
    4. Cook in the oven or on the barbecue for 15-20 minutes, or until the asparagus is just tender. Serve each parcel with cod or salmon fillets or grilled chicken breasts and buttered new potatoes, with the remaining lemon cut into wedges.

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    Cook's tips

    Cook the parcels as an all-in-one meal with fish fillets or prawns in the parcel, too. Cook as above, or until the fish is cooked through.

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