White asparagus en papillote | With Roasted Baby Potatoes

Instructions

• 1
  Preheat the oven to 200 °C and prepare a medium-sized baking tray. Cut the baby potatoes (with skin) in half or quarters depending on their size, and place them on the baking tray. Season with salt and pepper, drizzle with olive oil, and toss to combine. Spread them out on the tray and bake in the preheated oven for 5 minutes.
• 2
  In the meantime, prepare the asparagus. Peel it with a vegetable peeler, leaving the tips intact. Cut or snap off the woody ends (approx. 2-3 cm).
• 3
  Slice the lemon into thin rounds and finely chop the dill. Prepare a sheet of baking paper. Place the asparagus in the centre, sprinkle with the chopped dill and a generous pinch of salt. Add the butter slices and lemon rounds, then fold the baking paper into a small parcel.
• 4
  Bring the top and bottom edges of the paper together over the asparagus. Fold down a strip about 2.5 cm wide, then continue folding downwards – pressing each fold firmly with your fingers until you reach just above the asparagus. Then tuck both ends of the paper under the parcel and secure them.
• 5
  Remove the potatoes from the oven, push them to one side of the baking tray, and place the asparagus parcel in the empty space.
• 6
  Return to the preheated oven for another 20 minutes. After this time, the asparagus will be perfectly "al dente".