1/2 C. cooking liquid from asparagus

2 T. butter

2 to 4 thick cod fillets

 

Place asparagus pieces into saucepan, cover with water, and bring to a boil, lower heat and simmer for 5 minutes or until soft. With a slotted spoon, transfer asparagus to processor, add 1/3 C. cooking liquid, cover and process until creamy and smooth. Add 1 T. butter or olive oil and process until velvety smooth. Season with salt and pepper. Return to saucepan. Blanch asparagus tips. Season fish generously with kosher or sea salt and freshly ground black pepper. Melt remaining butter in nonstick skillet, place fish, rounded side down, in skillet and cook over medium high heat until golden. Turning once. Cover and cook until fish reaches desired doneness — just beginning to flake. Spoon reheated sauce onto plate, top with fish and drained asparagus tips. Spoon a little of the sauce over the top. Sprinkle with pepper.

 

Yield:

Calories:

Fat:

Fiber: