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Asparagus En Papillote

Farmers markets are wonderful places to discover regenerative springtime delicacies, such as life-enhancing superfoods like the asparagus featured here. 

 

This recipe is a revival from an older post.  The presentation is dramatically delicious, adding a sense of discovery as one unfolds the steaming parchment.  An additional advantage is this is a quick and easy to prepare recipe.

 

En papillote (baked in parchment) cooking method infuses flavor and helps retain nutrients.  Stuffed parchments can be made ahead and stored in the fridge.  Cooked just before serving, this method highlights the wonderful flavor and slight crunch of fresh-cooked asparagus. 

 

Asparagus En Papillote

Serves 4

 

10 thick asparagus stalks or 20 thin stalks, trim or snap off bottom

1/4 cup sweet onions, minced

1 cup blanched almond flour

2 tablespoons dijon mustard

1/4 teaspoon fresh tarragon, minced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground white pepper

1/4 cup fresh dill weed, chopped

2 tablespoons fresh lemon juice

 

Preheat oven to 450ยบ F. Cut a sheet of parchment into two 12 inch squares and then each square into two equal triangles. Place equal amounts of asparagus on the parchment and sprinkle with minced onion.

 

In a small mixing bowl, mix almond flour, mustard, sea salt, white pepper, dill weed and lemon juice. Spread 3 tablespoons of the almond mixture lengthwise across the asparagus. Fold the parchment over and seal, using your forefinger and thumb to crimp and fold along the edges to seal the parchment, creating a pastry-like seal. Place on a baking sheet and cook for 8 minutes, 6 minutes with convection. Serve hot as a surprise in the paper or remove from paper and plate. 

 

Watch Chef George Prepare Asparagus En Papillote

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