Method:
Beat the butter in a small
bowl until light and soft. Beat in
the shallot, lemon zest and juice.
Season to taste with salt and
pepper; set aside.
Blanch the asparagus in lightly salted boiling water for 1 minute.
Drain, rinse with cold water, then slice into bite-sized pieces.
Remove and discard the stems from the mushrooms. Cut the mushroom
caps in half.
Preheat the oven to 450°. Cut two 12-inch squares of baking
parchment. Fold each in half diagonally to form triangles; crease
the corners, then open up the parchment to the original square
shape.
Arrange half of the abalone slices, half of the asparagus and half
of the mushrooms on one side of each square; dot with lemon butter.
Fold the other side of the paper over the fish and seal with a
series of creases, starting with one corner and finishing with a
twist at the opposite end; place on a baking sheet. Repeat with the
other square and the remaining ingredients.
Bake until the packets are puffy and beginning to brown, about 6
minutes. Remove from oven and place packets on individual plates for
diners to open (carefully, by slitting with a small sharp knife, or
unwrapping edges of the packet), or open and transfer contents to
serving plates.
Serves 2
