White asparagus tips cooked en papillote with parsley butter

Asparagus, butter, and parsley are a classic combination. Here they are cooked together en papillote to allow all the flavours to infuse the asparagus.

Makes 500g.

White asparagus tips cooked en papillote with parsley butter

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white asparagus







As needed:


salt and pepper

Preparation method

  • Peel the asparagus and remove the tips. Save the rest for a different preparation.
  • Blanch the parsley and combine in a blender with the butter until smooth.
  • Place the asparagus tips on a sheet of baking paper and season with salt and pepper.
  • Add a tablespoon of the parsley butter and fold the papillote closed.
  • Bake in a preheated oven at 170°C for approximately eight minutes.

Serving suggestions

  • As a component in a main dish with lamb and roast Roseval potatoes.
  • As a garnish for a salad, e.g. with components of mackerel, fennel and peas.
  • As part of an amuse-bouche, e.g. with asparagus jelly and potato cracklings.

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