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Live! From Jasper's Kitchen
 
Salmon and Asparagus "Al Cartoccio"
Baked In a Bag
1/4 cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped Crooked River Farm's fresh Dill
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced garlic
Salt and pepper to taste
2-3 dashes Tabasco
1 Fresh Hen House Salmon fillets 6-8 oz (skin removed)
4 asparagus spears, trimmed
1 teaspoon vegetable oil

Preheat oven to 400 degrees F

Stir together mayonnaise, mustard, dill, lemon juice, lemon zest, garlic and Tabasco. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.

Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 2 asparagus spears onto one side. Place the salmon on top of the asparagus spears.

Fold the parchment paper over the salmon. Roll the edges inwards to seal, leaving a secure packet. Place the packets onto a baking sheet.

Bake in preheated oven until the parchment has turned golden brown, around 10-12 minutes. Place unopened packets onto dinner plates. Use kitchen shears or a sharp knife to open the packets and to release the aroma the moment before eating!

Jasper's Notes: This is a great dish to impress your friends with. I have been cooking "al Cartoccio" since I was very young and it really is easy! The amazing thing is, the flavor stays in the bag while cooking and it makes a wonderful presentation. I also like to add raw spinach and paper thin potato slices as a bed for the salmon in the bag!