Save to your scrapbook

    Asparagus en Papillote with Lemon and Chilli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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


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


    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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    3 stars