How to make it

  • Cut tips off asparagus spears and reserve.
  • Cut all spears into 1/2" pieces and cook in saucepan of salted boiling water for 6 minutes.
  • Transfer cooked asparagus with a slotted spoon to a blender.
  • Purée with 1 cup cooking liquid reserving remaining cooking liquid in pan.
  • Keep purée warm in a small saucepan.
  • Have ready a bowl of ice and cold water.
  • Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender.
  • Drain tips and immediately transfer to ice water to stop cooking.
  • Drain tips and reserve for garnish.
  • Scrub potato and cut lengthwise into four thick slices.
  • In saucepan cook potato slices in salted boiling water to cover until tender about 5 minutes.
  • Transfer with a slotted spoon to a bowl then keep potatoes warm and covered.
  • Pat snapper dry and season with salt and pepper.
  • In large non stick skillet heat oil over moderate heat until hot but not smoking.
  • Cook fish skin sides down about 3 minutes or until skin is golden brown.
  • Turn fish over and cook 2 minutes more or until just cooked through.
  • Whisk lemon juice, salt and pepper to taste into asparagus purée.
  • Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet.
  • Garnish fish with asparagus tips and serve remaining sauce on side.

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