Zucchini and Asparagus En Papillote

Name: Zucchini and Asparagus En Papillote
Cook time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 2 medium zucchini; 1 medium leek; 8 ounces baby asparagus, trimmed; 4 sprigs fresh tarragon; 4 whole garlic cloves, unpeeled; salt; fresh ground pepper; 1 egg, beaten (optional); water, plus (optional); cornstarch, to make paste (optional)

Submitted by That is Dr House to

"Zucchini and Asparagus in paper..."

Download

Ready In:: 10mins
Ingredients:: 10
Serves:: 4

ingredients

2 medium zucchini
1 medium leek
8 ounces baby asparagus, trimmed
4 sprigs fresh tarragon
4 whole garlic cloves, unpeeled
salt
fresh ground pepper
1 egg, beaten (optional)
water, plus (optional)
cornstarch, to make paste (optional)

directions

Preheat oven to 400°F.
Using a potato peeler slice the zucchini lenghtwise into strips.
Cut the leek into very fine julienne strips and cut the asparagus into 2 in even lenghts.
Cut out 4 sheets of parchament paper. 12 X 15 inch size. Fold in half. Draw a large curve to make a heart shape when unfolded. Cut along inside of line and open out.
Divide the vegetables between each heart. Position the filling on one side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.
Brush the edges with the egg and fold over. You may also fold without using the egg. This takes a bit more practice. http://www.sundaysupper.com/parch.htm give directions and shows photos of the no egg technique. For Vegan, omit the egg. If you do want to seal it, use the cornstarch and water paste method.
Pleat the edges so it is sealed. lay on cookie sheet and bake for 10 minutes. Serve immediately.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

View Full Profile