Tilapia En Papillote with Asparagus and Shrimp

• 1/2 pound asparagus thin or medium
• 2 tablespoons butter unsalted, softened
• 1 x lemon zest grated
• 1 x salt and black pepper to taste
• 4 large tilapia fillets, 1/4 to 1 1/2 pounds total
• 2 tablespoons lemon juice fresh
• 2 ounces shrimp cooked, rinsed and drained

1. Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces, and blanch in lightly salted water.
2. Drain and cool.
3. Meanwhile, beat the butter until light and blend in the lemon zest; season to taste with salt and pepper.
4. Preheat the oven to 450F (230C).
5. For each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.
6. Arrange one portion of tilapia filet on one side of the paper.
7. Season with a little lemon juice and top with a quarter of the shrimp and asparagus.
8. Dot with a quarter of the lemon butter.
9. 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.
10. Repeat for the remaining portions.
11. Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 8 minutes.
12. 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.

thin, butter, lemon zest, salt, tilapia fillets, lemon juice fresh, shrimp

Taken from recipeland.com/recipe/v/tilapia-en-papillote-asparagus--47248 (may not work)