Parchment-wrapped dishes have quickly been growing in popularity because of their ease, health, and just the extra little thrill of opening up a “present” at the dinner table.
- Preheat oven to 400F. Cut four 12-inch squares of parchment paper (for a pretty effect) or aluminum foil (for a practical approach, if that’s all you happen to have on hand). Divide the lemon slices among the squares of parchment, placing 2 slices in the center of each square. Top the lemon slices with the green beans and asparagus, divvying them evenly among the squares. Drizzle the veggies with a little oil and sprinkle with salt.
Working with 1 square at a time, bring 2 opposite edges of the parchment paper together so they meet in the center above the vegetables. Fold the edges over several times and crease them to seal. Bring the remaining sides of the parchment over the center and repeat, folding each over itself several times and creasing to seal. Place the parchment parcels on a rimmed baking sheet.
- Roast the parchment parcels until the vegetables are just tender, 10 to 15 minutes. (There are several ways to tell if the veggies are done. You can guess. You can try to prod the vegetables through the parchment. Or you can carefully open one packet—this one will be yours—and cut through it with a sharp knife.) Place each parcel on a plate, instructing guests to carefully cut an “X” in the center of their packet with their knives and being wary of the steam that will escape.
Ready in: about 20 minutes
Makes: 4 servings