Categories: Fish 
      Yield: 4 servings 
  
           Stephen Ceideburg 
    1/2 lb Thin or medium asparagus 
      2 tb Unsalted butter, softened 
           Grated zest of 1 lemon 
           Salt and freshly ground 
           -pepper, to taste 
      4 lg Or 8 small tilapia filets (1 
           -1/4 to 1 1/2 pounds total) 
      2 tb Fresh lemon juice 
      2 oz Tiny cooked shrimp rinsed 
           -and drained 
  
  Snap off the thick ends of the asparagus, cut the spears diagonally into 
  bite-size pieces, and blanch in lightly salted water. 
   
  Drain and cool. 
   
  Meanwhile, beat the butter until light and blend in the lemon zest; season 
  to taste with salt and pepper. 
   
  Preheat the oven to 450 degrees F. 
   
  For each portion, fold a 12-inch square of baking parchment in half 
  diagonally and crease the corners. 
   
  Arrange one portion of tilapia filet on one side of the paper. 
   
  Season with a little lemon juice and top with a quarter of the shrimp and 
  asparagus. 
   
  Dot with a quarter of the lemon butter. 
   
  Fold the other side of the paper over the fish and seal the package into a 
  half oval with a series of creases, starting with one corner and finishing 
  with a twist at the opposite end. 
   
  Repeat for the remaining portions. 
   
  Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 
  8 minutes. 
   
  To serve, slit open each package and slide the contents, out onto a plate; 
  or serve in the paper, letting each diner cut open his own. 
   
  PER SERVING: 205 calories, 31 g protein, 2 g carbohydrate, 8 g fat (4 g 
  saturated), 108 mg cholesterol, 38 mg sodium, 1 g fiber. 
   
  Jay Harlow writing in the San Francisco Chronicle, 3/18/92. 
   
  Posted by Stephen Ceideburg