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Put butter into a medium size saute pan at medium heat. Once the butter starts foaming add your chanterelle mushrooms and a pinch of salt. Cook the mushrooms for approx. 2-3 mins in the butter. Add your shallots, garlic, and thyme . Cook for another 2-3 mins at medium temp. If butter starts browining add a splash of water and a small nob of butter to chill the pan down. Now pour in your wine, slightly turn your temperature down, and reduce the wine by half. Then do the same with the chicken stock. There should be a delicious emulsification between the butter and the liquid (be sure to taste and adjust seasoning). Place the ingredients on to a tray and refrigerate.
Add a pinch of salt to the boiling water. Drop asparagus in the water and blanch for 1 min. Take the asparagus from the boiling water and place directly into the ice bath. Once the asparagus is chilled take it out of the ice bath and cut each spear in half. Lay asparagus on to a tray lined with dry paper towel.
Pre heat your oven to 450 degrees Ferenheit. Place the chilled mushrooms and sauce onto onehalf of the parchement. Then place the asparagus on top then lay the snapper over the asparagus. Season with salt and pepper and a splash of lemon juice. Fold the other half of parchement over the fish. Begin folding the parchment edges one over the other working your way from one end of paper around to the other. Once finished you should have a sealed piece of parchment with all the ingreients inside. Place the parchment onto a tray and into the oven. Bake the fish for 8 minutes. Pull the fish out and cut into the paper to release all the aromas.