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Serve 2 people
Ingredients
2 medium courgettes
1 medium leek
225g/8oz young fresh asparagus,
trimmed
4 sprigs of fresh tarragon
4 whole garlic cloves, unpeeled
1 egg, beaten, to glaze
salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Using a potato peeler, carefully slice the courgettes lengthways
into thin strips. Cut the leek into very fine julienne, and cut the
asparagus evenly into 5cm/2in lengths.
3. Cut out four sheets of baking parchment measuring 30 x 38cm/12 x
15in and fold in half. Draw a large curve to make a heart shape when
unfolded. Cut along the line, and open out.
3. Divide the courgettes, asparagus and leek evenly between each
paper heart, positioning the filling on one side of the fold line
and topping each with a tarragon sprig and a garlic clove. Season
with salt and pepper. Brush the edges lightly with the egg and fold
over. Twist the edges together so that each parcel is completely
sealed.
4. Lay the parcels on a baking tray, and cook in the oven for 10
minutes. Serve immediately, laying the parcels on the serving plates
to be opened at the table. |