Ingredients:
# 14 young asparagus stalks
# 1/2 lemon
# 1 dl olive oil
# Ground coriander
# 1 flat teaspoon brown sugar
# A pinch of salt
# 6 small young potatoes
# 100 g butter
# a bunch of fresh chives
# 2 sheets of baking paper
Preparation
Peel the asparagus from the top down and cut of the thick endings. Cut the lemon into slices. Boil water in your cooking vessel with lemon, brown sugar, coriander, olive oil and then add asparagus. Simmer them for about 3 minutes, then quickly remove them, rinse with cold water and drain. Thoroughly wash the potatoes and boil them with their skin on in salted water. Drain them and rinse with cold water. Heat the oven to 180 ° C.
Grease the baking paper with butter, then spread, on each sheet of paper, seven asparagus stalks, three potatoes and pieces of butter. Close the paper so you get a tight package. Place both bundles on the baking sheet and bake in oven for about 12 minutes.
Serving
Just before serving, cut the top of the paper pack and sprinkle asparagus with salt and chopped chives. Serve the asparagus in the paper in which they were baked.