Ingredients

1 1/2 pounds slender asparagus spears, trimmed to 7-inch lengths

• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon plus 6 teaspoons olive oil
• 1/3 cup fresh lemon juice
• 1 1/2 teaspoons grated lemon peel
• 1/2 teaspoon ground black pepper

• 6 6-ounce cod fillets, pinbones removed
• 6 ounces paper-thin prosciutto slices, halved lengthwise

Description

Each Serving Is Baked En Papillote, Or Wrapped Individually In Parchment Paper To Lock In Steam For A More Succulent Result.

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