I created this recipe at a spring market where the stalls were overflowing with asparagus and new potatoes with skins so thin you could scratch them with your fingernail. The idea came to me to combine these two vegetables in individual foil packets, a technique that preserves all the aromas and allows for gentle and even cooking.
What I particularly love about this dish is its theatrical aspect: each guest opens their parchment packet at the table and releases a cloud of fragrant steam. The asparagus retains its crispness, the potatoes melt delicately, and the fresh herbs bring that invigorating note so characteristic of spring.
This recipe offers you great flexibility in your choice of herbs. You can vary them according to your taste or what you have in your garden. The peas add a touch of sweetness and color that perfectly balances the whole dish.
It is a complete dish that is sufficient on its own, but you can accompany it with a watercress salad or some crunchy radishes to prolong this spring symphony.
Asparagus papillotes with new potatoes
4
portions30
minutes40
minutes300
kcal1
hour10
minutesFragrant papillotes combining green asparagus, new potatoes, and fresh herbs. A complete and flavorful dish that reveals all the aromas of spring in a parchment paper cocoon.
Keep your device's screen on
Ingredients
800g of new potatoes
500g of green asparagus
200g fresh (or frozen) peas
4 spring onions
3 tablespoons of olive oil
2 tablespoons of chopped chives
1 tablespoon of chopped tarragon
1 tablespoon of chervil
2 cloves of garlic
The zest of an organic lemon
Salt, freshly ground pepper
4 sheets of parchment paper (30x30cm)
Preparation steps
- Preheat the oven to 200°C. Wash the new potatoes and cut them in half lengthwise.
- Break off the base of the asparagus and peel the lower third. Cut them into pieces about 4cm long.
- Finely slice the spring onions, mince the garlic. Mix all the herbs together in a bowl.
- In a salad bowl, mix the potatoes, asparagus, peas, spring onions and garlic.
- Add the olive oil, lemon zest, and mixed herbs. Season generously with salt and pepper and mix well.
- Divide the mixture among the centers of each sheet of parchment paper. Close the parcels by folding over the edges.
- Place the foil packets on a baking sheet and bake for 25 minutes.
- Serve immediately; each guest opens their foil packet at the table.
📝 Notes
The papillotes can be prepared 2 hours in advance and kept in the refrigerator. If so, add 5 minutes of cooking time.
💡 Chef's Tips
Make sure to seal the foil packets tightly to prevent steam from escaping. If your potatoes are a bit large, parboil them for 5 minutes before adding them.
🔄 Variations
- Mediterranean version: add cherry tomatoes and replace the tarragon with thyme
- For a richer version: incorporate 100g of toasted pine nuts
