Courgette & asparagus parcels







Cook Time

15-20 Min


  • 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
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • 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.
  • 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.
  • 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.
  • 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.
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