Ingredients
2 pounds asparagus, trimmed
6 tablespoons (3/4 stick) unsalted butter
6 6- to 7-ounce cod fillets
2 teaspoons fennel seeds, coarsely chopped
Method
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Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
Sweet anise flavor — Italian sausage, five spice, seed crust
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
Sweet anise flavor — Italian sausage, five spice, seed crust
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Cut asparagus tips into 2-inch-long pieces; set aside. Peel asparagus stalks. Cut stalks into 1-inch pieces. Cook stalks in large saucepan of boiling slightly salted water until very tender, about 10 minutes. Using slotted spoon, transfer stalks to blender. Add 3/4 cup cooking liquid to blender. Blend until very smooth, adding more cooking liquid to thin sauce. Blend 2 tablespoons butter into sauce. Season with salt and pepper. (Sauce can be made 8 hours ahead. Cover and refrigerate.) Transfer sauce to medium saucepan. Bring sauce to simmer. Remove from heat. Cover to keep warm. Cook asparagus tips in boiling salted water until crisp-tender, about 4 minutes. Drain. Sprinkle fish with salt and pepper. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Add 3 fish fillets to each skillet and cook until golden and opaque in center, about 4 minutes per side. Spoon warm sauce onto plates. Top with fish. Garnish with asparagus tips. Sprinkle with fennel seeds and serve.