Fillet of Cod with Asparagus and Prosciutto

• 1 1/2 pounds slender asparagus spears, trimmed to 7-inch lengths
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon plus 6 teaspoons olive oil
• 1/3 cup fresh lemon juice
• 1 1/2 teaspoons grated lemon peel
• 1/2 teaspoon ground black pepper
• 6 6-ounce cod fillets, pinbones removed
• 6 ounces paper-thin prosciutto slices, halved lengthwise

1. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
2. Drain.
3. Transfer to bowl of ice water to cool.
4. Drain well.
5. Mash garlic and 1 teaspoon salt to paste in small bowl.
6. Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat.
7. Add garlic paste; stir until pale golden, about 1 minute.
8. Stir in lemon juice, peel, and 1/2 teaspoon black pepper.
9. Remove from heat.
10. Preheat oven to 500F.
11. Cut out six 12-inch squares of parchment paper.
12. Place 1 parchment square on work surface.
13. Drizzle 1 teaspoon oil over parchment.
14. Place 1 cod fillet in center of parchment.
15. Spoon 1/6 of garlic-lemon mixture over fish.
16. Cover with 1/6 of asparagus spears.
17. Arrange 1/6 of prosciutto slices over.
18. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely.
19. Fasten parchment edges together with paper clips to seal packet.
20. Place on large rimmed baking sheet.
21. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto.
22. (Can be prepared 6 hours ahead.
23. Refrigerate.)
24. Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes.
25. Transfer 1 parchment packet to each of 6 plates.
26. Open parchment packets and serve.

lengths, garlic, salt, butter, olive oil, lemon juice, ground black pepper, cod fillets, paper

Taken from www.epicurious.com/recipes/food/views/fillet-of-cod-with-asparagus-and-prosciutto-109377 (may not work)