Stephen Ceideburg
    1/2 lb Thin or medium asparagus

      2 tb Unsalted butter, softened

           Grated zest of 1 lemon
           Salt and freshly ground
           -pepper, to taste
      4 lg Or 8 small tilapia filets (1

           -1/4 to 1 1/2 pounds total)
      2 tb Fresh lemon juice

      2 oz Tiny cooked shrimp rinsed

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

  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.
  PER SERVING: 205 calories, 31 g protein, 2 g carbohydrate, 8 g fat (4 g
  saturated), 108 mg cholesterol, 38 mg sodium, 1 g fiber.
  Jay Harlow writing in the San Francisco Chronicle, 3/18/92.
  Posted by Stephen Ceideburg