For ➋500 g asparagus, thinly peeled
1 lemon, grated zest
50 g butter, soft & cut into cubes
Preheat the oven to 180°C. Cut a parchment paper large enough to close the papillote around the vegetables.
Place the asparagus on baking paper. Sprinkle the grated zest on top. Spread the cubes of butter over the asparagus.
Close the papillote.
Cook the asparagus for 25 to 30 m @ 180°C.
Serve with oven roasted potatoes.
