Light grill or preheat oven to 425°F while preparing ingredients.

Dice garlic finely and add to softened butter, salt, and paprika in a bowl and press together with a fork until well combined.

Slice lemon into 8 thin slices, not including the ends.

Cut 4 pieces of parchment paper (or heavy duty foil) large enough to hold the fish, butter, and asparagus without spillage.

Chop asparagus into small pieces, discarding the woody parts of the stem, and divide into 4 even amounts on each piece of parchment.

Place a halibut fillet on each asparagus pile, two slices of lemon, and ¼ of the prepared compound butter.

Folding paper over the contents, there should be overlap, start to twist one side clockwise and then the other side counterclockwise until package is wrapped like a big bon bon wrapper. Make sure it is tight enough that contents aren’t visible.

When grill is hot or oven is at 425 F, place the wrappers on the grill, or on a baking sheet in the oven and cook for 20-25 minutes. Parchment paper should darken but not burn.

When finished, plate each fish package in wrapper with a bed of rice and your favourite stir fry frozen vegetables on the side if desired.