White Asparagus and Shrimp in Parchment

Preheat the oven to 200°C (approximately 400°F).  

Rinse and peel the woody parts of the stalks. Cut four pieces of parchment paper about 30 x 40 cm (approximately 12 x 16 inches). Place 1/4 of the asparagus in the center of each paper. Zest and juice the lemon and orange. Combine the butter, lemon and orange juice in a saucepan and simmer for about 5 minutes. Remove from heat and season with saffron, salt and pepper. Evenly distribute the sauce over the asparagus, top with lemon and orange zest and close the packets tightly, securing with a paper clip if needed. Place the packets on a baking sheet and cook for 30 minutes. 

Meanwhile, rinse the shrimp and pat dry. Rinse the basil, pat dry and cut into wide strips. Open the packets during the last 5 minutes of cooking and place 3 shrimp in each packet.