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1
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
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2
Drain.
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3
Transfer to bowl of ice water to cool.
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4
Drain well.
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5
Mash garlic and 1 teaspoon salt to paste in small bowl.
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6
Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat.
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7
Add garlic paste; stir until pale golden, about 1 minute.
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8
Stir in lemon juice, peel, and 1/2 teaspoon black pepper.
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9
Remove from heat.
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10
Preheat oven to 500F.
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11
Cut out six 12-inch squares of parchment paper.
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12
Place 1 parchment square on work surface.
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13
Drizzle 1 teaspoon oil over parchment.
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14
Place 1 cod fillet in center of parchment.
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15
Spoon 1/6 of garlic-lemon mixture over fish.
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16
Cover with 1/6 of asparagus spears.
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17
Arrange 1/6 of prosciutto slices over.
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18
Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely.
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19
Fasten parchment edges together with paper clips to seal packet.
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20
Place on large rimmed baking sheet.
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21
Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto.
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22
(Can be prepared 6 hours ahead.
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23
Refrigerate.)
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24
Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes.
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25
Transfer 1 parchment packet to each of 6 plates.
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26
Open parchment packets and serve.
