Flounder in Parchment with Asparagus and Shiitakes

Ingredients

• 2 skinless flounder or sole fillets (each 5 to 6 ounces and about ½ inch thick)
• Kosher salt and freshly ground pepper
• 2 ounces shiitake mushrooms, stemmed and thinly sliced (¾ cup)
• 6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise)
• ½ small red onion, thinly sliced (½ cup)
• ¼ cup dry white wine, such as Sauvignon Blanc
• 2 tablespoons unsalted butter, cut into small cubes

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