Fish and Asparagus en Papillote - alive magazine

Name: Fish and Asparagus en Papillote - alive magazine
Ingredients: About 24 to 30 asparagus spears, trimmed; 2 green onions, chopped or cut into small pieces with scissors; 3 lbs (1.5 kg) pickerel, walleye, trout, or other fish, filleted and cut into 6 pieces, or cleaned and left whole if small; 3/4 tsp (4 mL) salt; 1/2 tsp (2 mL) pepper; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 2 Tbsp (30 mL) white wine or water; 2 lemons, sliced thinly

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Is it hot in here? Jazz up your basic campfire go-tos with this deliciously healthy crowd-pleaser. So go on! Share the love at your next cook-out.

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Ingredients

About 24 to 30 asparagus spears, trimmed
2 green onions, chopped or cut into small pieces with scissors
3 lbs (1.5 kg) pickerel, walleye, trout, or other fish, filleted and cut into 6 pieces, or cleaned and left whole if small
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
2 Tbsp (30 mL) extra-virgin olive oil, divided
2 Tbsp (30 mL) white wine or water
2 lemons, sliced thinly