White asparagus en papillote

Name: White asparagus en papillote
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 bunch of white asparagus; 300 g grenaille potatoes; 1/2 lemon; 40 g butter; 1 tbsp olive oil; 1 handful of fresh dill; 1 pinch of sea salt; 1 pinch of ground black pepper

40 min

Under an hour

Rohlík vaří

Preparation method

Ingredients overview

1 bunch of white asparagus
300 g grenaille potatoes
1/2 lemon
40 g butter
1 tbsp olive oil
1 handful of fresh dill
1 pinch of sea salt
1 pinch of ground black pepper

Preparing potatoes and asparagus

Preheat the oven to 200 °C. Cut the Grenaille potatoes (with their skins on) into halves or quarters, place them on a baking sheet, season with salt and pepper, drizzle with oil, and toss. Bake for 5 minutes. Meanwhile, peel the white asparagus (leave the tips unpeeled) and cut off the woody ends (approx. 2-3 cm).

Wrapping in papillote

Slice the lemon into thin slices and finely chop the dill. Place the asparagus on a sheet of baking paper, sprinkle with dill and salt. Add slices of butter and lemon. Fold the paper into a parcel: join the top and bottom edges, fold them down towards the asparagus, and tuck the side ends underneath the parcel.

Baking and finishing

Push the potatoes on the baking sheet to one side and add the asparagus parcel to the empty space. Return to the oven for another 20 minutes, until the asparagus is perfectly al dente and the potatoes are tender. Serve directly in the paper or unwrapped on a plate.