In a saucepan over medium-high heat, bring the water to a boil. Stir in the rice, reduce the
heat, cover, and simmer gently for 40 to 45 minutes, or until the kernels puff open. Fluff the
rice with a fork and simmer for 5 minutes. Drain any excess liquid from the pan and set aside.
Fold paper heart in half, and tightly fold over edge to form seal. Transfer to baking sheet, and bake for 15 minutes. Remove from oven, and let stand for 5 minutes. Serve in parchment.
Meanwhile, preheat the oven to 375ºF.
Cut 4 sheets of parchment paper, each approximately 18" × 12". Fold the parchment in half
the long way. Using scissors, cut a large heart out of each piece of paper, beginning the cut on
Season both sides of the fish lightly with salt and pepper. Place 1 fillet on one half of a parchment
heart, leaving at least a 1" border. Drizzle with one-quarter of the oil and top with 6
asparagus spears and a few lemon slices. Sprinkle with one-quarter of the dill or parsley. Fold
the other side of the heart over the fish and twist the edges together to make a seal. Fold the
bottom edge under the packet to keep it from opening during cooking. Repeat with the
Transfer the packets to 2 baking sheets and bake for 12 to 15 minutes. Using oven mitts or
tongs, transfer the packets to 4 plates. Be sure everyone is at the table to open their packet
with scissors. Take care because the steam is hot. Serve with the rice.