To appreciate the aroma, these paper parcels should be broken open at the table.
ingredients
serves 4
2 medium zucchinis
1 medium leek
1/2 pound young asparagus, trimmed
4 tarragon sprigs
4 whole garlic cloves, unpeeled
1 egg, beaten, to glaze
salt and black pepper
method
1. Preheat the oven to 200°C/400°F/Gas 6. Using a potato peeler, carefully slice the zucchinis lengthways into thin strips.
2. Cut the leek into very fine julienne strips and cut the asparagus evenly
3. Cut out four sheets of greaseproof paper measuring 12 x 15 inch and fold in half. Draw a large curve to make a heart shape when unfolded. Cut along the inside of the line and open out.
4. Divide the zucchinis, asparagus and leek evenly between each paper heart, positioning the filling on one side of the fold line, and topping each with a sprig of tarragon and an unpeeled garlic clove. Season to taste.
5. Brush the edges lightly with the beaten egg and fold over.
6. Twist the edges together so that each parcel is completely sealed. Lay the parcels on a baking sheet and cook for 10 minutes. Serve immediately.
