Zucchini And Asparagus En Papillote

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 400°f.
• 2 using a potato peeler slice the zucchini lenghtwise into strips.
• 3 cut the leek into very fine julienne strips and cut the asparagus into 2 in even lenghts.
• 4 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.
• 5 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.
• 6 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.
• 7 pleat the edges so it is sealed. lay on cookie sheet and bake for 10 minutes. serve immediately.