French Style Parchment Baked Garlic Butter Shrimp with Asparagus (Rice Cooker Version)

Using the concept of 'parchment baking' and steaming it in a rice cooker locks in the garlic, butter, and shrimp's sweetness inside the parchment paper. The aroma that fills the air when you open it is a truly special experience. Ingredients: 8-10 large shrimp, 1 bunch asparagus (cut into sections), 2 cloves garlic (minced), 1 small piece unsalted butter. Seasoning: 1 tsp white wine (or rice wine), salt and black pepper to taste. Instructions: Cut a large piece of parchment paper, place it on a plate or directly into the inner pot of the rice cooker. First, lay the cut asparagus at the bottom, then place the washed and dried shrimp on top. Sprinkle with minced garlic, salt, and black pepper, drizzle with 1 tsp of white wine, and finally, place a piece of unsalted butter in the center. Gather the four sides of the parchment paper upwards, twist to seal, forming a 'gift bag' shape. Add 0.8 cups of water to the outer pot and steam for about 10-12 minutes until it pops. It's ready!