Shellfish en papillote with lemon, green asparagus, and fennel

The liquid of the cockles together with these flavours creates a sumptuous sauce. 

Shellfish en papillote with lemon, green asparagus, and fennel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




shellfish (vongole, cockles)



green asparagus









white wine



salt and pepper

Preparation method

  • Rinse the cockles in salted water.
  • Peel the asparagus and cut diagonally into small pieces.
  • Clean the fennel, keeping aside the fennel leaves, and cut into thin slices.
  • Place all the ingredients in Carta Fata cooking foil and squeeze over the juice of half a lemon.
  • Season to taste with salt and pepper and cook in the oven at 170°C for about ten minutes.

Serving suggestions

  • As an à la minute garnish over a pasta or risotto.
  • As a dish to share.

Previous page