Asparagus in Baking Paper with Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 stalks asparagus, white
- 4 tablespoon butter
- 1 pinch (s) sugar
- 1 lemon (organic)
- 20 king prawns, thawed
- 8 basil leaves
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut the lower ends 1 - 2 cm wide and, if they are rather thick, cut the stalks in half lengthways. Lay out 4 sheets of baking paper (approx. 30 x 30 cm) next to each other. Put 1 tablespoon of butter in the middle, spread the asparagus stalks on top and season with salt, pepper and sugar.
- Wash the lemon with hot water, thinly cut the peel with a knife, cut into fine strips and spread on the asparagus. Fillet the lemon pulp with a sharp knife, collect the juice and spread everything over the asparagus.
- Preheat the oven to 200 ° C. Rinse the king prawns, pat dry, season with salt and pepper and spread on the asparagus.
- Close the sheets of baking paper by folding the sheets over the asparagus several times, folding in the ends at an angle to the left and right and folding them backwards. Place the packages on a baking sheet and put them in the oven for 20 minutes.
- Wash the basil, pat dry and roughly chop. Take the packages out of the oven, place them on plates, open the baking paper and garnish with basil.
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