ZUCCHINI AND ASPARAGUS EN PAPILLOTE
Make and share this Zucchini and Asparagus En Papillote recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 45.1, Fat 0.3, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 9.6, Fiber 2.7, Sugar 3.7, Protein 3
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