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    You are in: Home / Recipes / Zucchini and Asparagus En Papillote Recipe
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    Zucchini and Asparagus En Papillote

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    That is Dr House to you's Note:

    Zucchini and Asparagus in paper...

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Using a potato peeler slice the zucchini lenghtwise into strips.
    3. 3
      Cut the leek into very fine julienne strips and cut the asparagus into 2 in even lenghts.
    4. 4
      Cut out 4 sheets of parchament paper. 12 X 15 inch size. Fold in half. Draw a large curve to make a heart shape when unfolded. Cut along inside of line and open out.
    5. 5
      Divide the vegetables between each heart. Position the filling on one side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.
    6. 6
      Brush the edges with the egg and fold over. You may also fold without using the egg. This takes a bit more practice. give directions and shows photos of the no egg technique. For Vegan, omit the egg. If you do want to seal it, use the cornstarch and water paste method.
    7. 7
      Pleat the edges so it is sealed. lay on cookie sheet and bake for 10 minutes. Serve immediately.

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    Nutritional Facts for Zucchini and Asparagus En Papillote

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 45.1
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 15.9 mg
    Total Carbohydrate 9.6 g
    Dietary Fiber 2.7 g
    Sugars 3.6 g
    Protein 2.9 g

    The following items or measurements are not included:

    fresh tarragon

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