Baked Sole Filets with Tomato and Asparagus

Rinse and pat dry the sole filets. Rinse and pat dry the tomatoes, then cut in half or quarters, depending on size. Rinse the asparagus, peel the lower third with a potato peeler and remove the woody ends. Blanche in boiling salted water for 2 minutes, then drain, rinse with cold water and cut in half.

Rinse lemon in hot water, wipe dry and remove zest using a citrus zester, then finely chop the zest. Slice the lemon, then halve the slices. Peel and finely chop the garlic, mix with the chopped lemon zest and evenly sprinkle on 4 large pieces of aluminum foil. Place 1 tsp butter in each piece of foil, then add the fish filets. Arrange tomatoes, asparagus and lemon slices on top.