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Cod Fillets with Asparagus Cream Recipe

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This recipe for Cod Fillets with Asparagus Cream, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andreya Cobey
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound green asparagus
4 tablespoons extra-virgin
Olive oil
2 tablespoons butter
2 shallots, minced
Freshly ground pepper
Salt
1 cup heavy cream
4 cod fillets, 5 ounces each
Mixed salad greens for garnish
Small vine tomatoes for garnish

Directions:
Directions:
Bring a pot of water to a boil, and add salt. Trim and peel the ends of the asparagus spears. Using a knife, separate the tips from the stems. Add the tips and stems to the boiling water, and cook for about 7 minutes, or until tender. Remove, and transfer to a bowl of ice water. Drain well, reserving 8 tips for garnish. Transfer the remaining tips and stems to a food processor. Purée until smooth, and set aside.
In a skillet over medium heat, melt the butter. Add the shallots, and sauté until soft, about 4 minutes. Add the asparagus purée, season with salt and pepper, and cook, stirring, for about 2 minutes. Stir in the heavy cream, and lower the heat. Simmer until the sauce thickens. Set aside, and keep warm.
Meanwhile, in a large skillet over medium-low heat, warm the olive oil. Season the cod fillets with salt and pepper, add to the skillet, and cook for about 6 minutes on each side, without browning. Remove from the heat, and keep warm. Arrange the cod fillets on 4 plates. To serve, spoon the asparagus-cream sauce on top, and garnish with the reserved asparagus tips, the mixed salad greens and small vine tomatoes.

 

 

 

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