Asparagus with young carrots in parchment

Ingredients for 4 servings:

• 100 g butter, liquid
• Salt and pepper from the mill
• Sugar
• 16 stalk(s) asparagus, white
• 8 stalk(s) asparagus, green
• 4 m.-large carrot(s), young, cleaned and quartered
• 1 lime(s), halved, sliced
• 2 vanilla pods, halved lengthwise
• a few stalks of parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the white asparagus completely, and only the bottom third of the green asparagus. Make boxes out of four sheets of baking paper (using staples). Brush the bottom of the parcels with melted butter, then season with salt and pepper. Divide the cleaned vegetables into the parcels. Sprinkle with salt, pepper, and a little sugar. Top with lime slices, half a vanilla pod, and a few sprigs of parsley. Drizzle with melted butter again. Seal tightly with the remaining four sheets of baking paper to prevent steam from escaping during cooking. Place the finished parcels on a baking tray and cook the vegetables in an oven preheated to 180°C for about 20 minutes.