Ingredients:

• 1/2 pound fresh asparagus spears
• 2 (4-ounce) skinned, boned chicken breast halves
• 1 small sweet red pepper, cut into julienne strips
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon peeled, grated gingerroot
• 1 teaspoon water
• 1 teaspoon honey
• 1 teaspoon dark sesame oil
• 1/2 teaspoon sesame seeds, toasted
• Vegetable cooking spray

Preparation:

1. Snap off tough ends of asparagus.  Remove scales with a knife or a vegetable peeler, if desired.  Cut asparagus into 3-inch pieces.  Arrange in a vegetable steamer over boiling water; cover and steam 4 minutes or until crisp-tender.  Rinse with cold water; drain well.

2. Place chicken between 2 sheets of heavy -duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.  Set aside.

3. Cut 2 (15-inch) squares of parchment paper; fold each square in half.  Trim each into a large heart shape.  Place parchment hearts on a large baking sheet, and open out flat.

4. Divide asparagus and half of pepper strips evenly between the parchment hearts, placing them near the crease.  Top each with a chicken breast half and remaining pepper strips. 

5. Combine soy sauce, gingerroot, water, honey and oil in a small bowl, stirring well.  Drizzle mixture evenly over chicken and vegetables.   Sprinkle evenly with sesame seeds.

6. Fold paper edges over to seal.  Starting with rounded edges of hearts, pleat and crimp edges of parchment to make an airtight seal.  Spray packages with cooking spray. 

7. Bake at 400 degrees for 12 minutes or until bags are puffed and lightly browned

Serving:  Place packets on individual serving plates.  To serve, cut an opening in the top of each packet, and fold paper back.