Asparagus in baking paper with shrimp

Ingredients for 4 servings:

• 20 stalk(s) asparagus, white
• 4 tbsp butter
• 1 pinch(s) of sugar
• 1 lemon(s) (organic)
• 20 king prawns, thawed
• 8 basil leaves
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the asparagus, trim 1-2 cm of the lower ends, and halve the stalks lengthwise if they are rather thick. Line up 4 sheets of baking paper (approx. 30 x 30 cm) next to each other. Put 1 tablespoon of butter in the center of each, arrange the asparagus spears on top, and season with salt, pepper, and sugar. Wash the lemon with hot water, thinly slice the peel with a knife, cut into thin strips, and arrange on the asparagus. Fillet the lemon flesh with a sharp knife, collect the juice, and spread it all over the asparagus. Preheat the oven to 200°C. Rinse the king prawns, pat dry, season with salt and pepper, and arrange it on the asparagus. Close the sheets of baking paper by folding them over the asparagus several times, folding the ends diagonally on the left and right, and folding them back. Place the packages on a baking tray and put in the oven for 20 minutes. Wash the basil, pat dry, and roughly chop. Remove the packages from the oven, place them on plates, open the baking paper, and garnish with basil.