for 4 person

Crust

60 g	breadcrumbs
40 g	grated Parmesan
½ bunch	thyme, finely chopped
½ tsp	chilli flakes
1	organic lemon, use grated zest
½ tsp	sea salt
40 g	butter, soft

Asparagus parcels

1 kg	white asparagus, peeled
4 leaf	baking paper
20 g	butter, melted
1 tbsp	lemon juice
¼ tsp	sea salt

How it's done

Crust

Mix the breadcrumbs with all the other ingredients up to and including the fleur de sel. Add the butter and rub by hand to form a crumbly mixture.

Asparagus parcels

Place the asparagus in 4 portions in the centre of the sheets of baking paper. Mix the butter with the lemon juice. Glaze the asparagus, season with salt. Top with the crust. Shape the baking paper into parcels, twist the ends together. Place the parcels on a baking tray.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C.

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