Cod with Asparagus Spears

A more wonderful asparagus recipe:

1) For the wine foam, remove the skin from the shallots, quarter them and chop finely.

Heat the butter in a medium saucepan, add the shallots and cook for five minutes with the lid on. Add the Riesling and boil to about 1/3. Now pour the whipped cream into the saucepan and reduce by half over low heat.

2) In the meantime, clean the asparagus stalks, cut the lower end one centimeter small, peel the lower half of the stalks. Brush the lemon under hot water and quarter it. Boil about one and a half liters of water in a not too small Reindl, carefully put in the asparagus spears, add the lemon quarters, the butter, a little salt and sugar. Steam the asparagus shoots in ten to 15 minutes until not too soft. Remove, drain well and keep warm with the lid closed, reserving the asparagus broth.

3) Season cod fillets with salt and season with pepper, dust with flour. Heat canola oil in coated frying pan, place fillets and roast until done in 10 to 15 minutes, turning carefully a few times to the other side. In the meantime, pour 100 ml asparagus stock to the reduced wine foam sauce, boil for two to three minutes, then blend with a hand blender until smooth, then beat in the cold butter in flakes with a whisk. Season with salt, pepper and sugar.

4) Rinse dill briefly under cold water, drain well and wipe in kitchen towel.

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