First wash and peel the asparagus and cut off any woody ends. Wash and peel the carrots as well, then cut in half lengthways or, if necessary, quarter them. They shouldn`t be thicker than the asparagus spears, rather a little thinner. Peel the ginger and dice very finely. Wash the lime, rub dry and cut into thin slices.
Lightly oil a large piece of parchment paper, then season with salt and pepper. Now first place the asparagus spears and the carrots next to each other. The bars shouldn`t be too high on top of each other, more next to each other. Otherwise you can also make two packages. Then place the lime slices on the carrots and asparagus, spread the ginger and drizzle everything with a little oil. Finally, lightly salt and pepper again. If you want, you can add a little white wine, but not more than 2-3 tablespoon.
The parcel is placed in the preheated oven at 200 ° C. For me, the asparagus is optimally al dente after 30 minutes, for this I use top and bottom heat and place the packet on the baking sheet and not on the wire rack.
At the end, let the parcels rest for another 2 minutes and then open them directly at the table. Great aroma and a slightly exotic taste. A slightly different variant of asparagus, you can eat it as a purely vegetarian main course or as a side dish to poultry or fish.
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