\u00c2\u00a0<\/p>\n
6 T. extra-virgin olive oil (EVOO) <\/span><\/p>\n 1 large onion, chopped <\/span><\/p>\n Salt and pepper <\/span><\/p>\n 1 T. chopped fresh thyme <\/span><\/p>\n 2 tsp. Dijon mustard <\/span><\/p>\n Four 6- to 8-ounce cod fillets <\/span><\/p>\n 4 slices prosciutto <\/span><\/p>\n 1 pound asparagus, trimmed and cut on an angle into bite-size pieces <\/span><\/p>\n 1 plum tomato, seeded and chopped <\/span><\/p>\n Lemon wedges, for serving <\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n In a large skillet, heat 3 T. EVOO, 3 turns of the pan, over medium to medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until browned, 15 to 20 minutes. Stir in the thyme and mustard, then scrape into a bowl and set aside. Wipe out the skillet; set aside. Pat the cod dry and season with pepper. Wrap each piece of fish in a slice of prosciutto. In a large nonstick skillet, heat half the remaining EVOO over medium-high heat until rippling. Add half the fish fillets and cook, turning once, until the prosciutto is crisp and the fish is firm, 3 to 4 minutes on each side. Cover with foil to keep warm. Repeat with the remaining oil and fish. Pour water, 1 inch deep, into the onion skillet and bring to a boil. Add salt and the asparagus and cook for 3 minutes; drain. Toss with the reserved onion mixture to coat. Divide among 4 plates and top with the tomato. Serve the cod and lemon wedges alongside the salad.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 6 T. extra-virgin olive oil (EVOO) 1 large onion, chopped Salt and pepper 1 T. chopped fresh thyme 2 tsp. Dijon mustard Four 6- to 8-ounce cod fillets 4 slices prosciutto 1 pound asparagus, trimmed and cut on an angle into bite-size pieces 1 plum tomato, seeded and chopped Lemon wedges, for serving \u00c2\u00a0 In a large skillet, heat 3 T. EVOO, 3 turns of the pan, over medium to medium-high heat. Add the onion, season with salt and…<\/p>\n