White Asparagus en Papillote

Preparing the Potatoes

• 1
  Preheat the oven to 200 °C and prepare a medium-sized baking tray. Cut the grenaille potatoes (with skin on) into halves or quarters, depending on their size, and place them on the tray.
• 2
  Season the potatoes with salt and pepper, drizzle with olive oil, and mix well. Spread them evenly on the tray and bake in the preheated oven for 5 minutes.

Preparing the Asparagus and Papillote

• 1
  Meanwhile, prepare the asparagus. Peel it with a peeler, leaving the tips untouched. Cut or snap off the woody ends (approximately 2-3 centimeters).
• 2
  Slice the lemon thinly and finely chop the dill. Prepare a sheet of baking paper. Place the asparagus in the center, sprinkle with chopped dill and a generous pinch of salt. Add the butter slices and lemon rounds.
• 3
  Fold the baking paper into a packet. Bring the top and bottom edges together and join them above the asparagus. Create a fold approximately 2.5 cm wide and fold downwards, pressing firmly with your fingers until you reach just above the asparagus. Then, tuck both side ends of the paper under the packet and tighten well.

Finishing the Dish

• 1
  Remove the potatoes from the oven, move them to one side of the tray, and place the asparagus papillote in the remaining free space.
• 2
  Return the tray to the preheated oven for another 20 minutes. After this time, the asparagus should have a perfect al dente consistency.