Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         thin or medium asparagus
   2      tablespoons   unsalted butter -- softened
                        grated zest of 1 lemon
                        salt and freshly ground -- pepper, to taste
   4      large         or 8 small tilapia filets -- (1, 1/4 to 1 1/2
                        -- pounds
   2      tablespoons   fresh lemon juice
   2      ounces        tiny cooked shrimp rinsed -- and drained

Preparation:

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 450F 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.