Lemon and asparagus are wonderful flavors that always make me think of the early days of spring.  This is a remarkably simple dish that comes together in under 20 minutes.  Weeknight chic or easy breezy entertaining, look no further.  We use Olivio to create a smooth and velvety beurre blanc that is packed with Omega-3s and low in saturated fat and cholesterol.  Cod never had it so good!

Preparation

  1. Preheat the oven to 400 degrees and toss the asparagus in Olive Oil, Lemon Zest, Salt and Pepper on a baking sheet.  Roast 10-15 minutes or until slightly caramelized and tender.
  2. To make the Olivio Beurre Blanc, simmer on medium heat White Wine, Shallot, Tarragon Sprig and 1 slice of lemon for 8 minutes or until mixture has reduce to 3 Tbs.
  3. Strain mixture through a fine mesh strainer and discard solids.  Return the liquid to low heat and add one tablespoon at a time of Olivio Buttery Spread.  Remove from heat and set aside.
  4. In a medium, non stick pan over medium heat, heat 3 Tbs of Extra Virgin Olive Oil.  Generously season both sides of the cod with cracked pepper and kosher salt. Place the skin side down first- this helps keep the flesh from curling. Do not touch for 5 minutes. Using a spatula, gently flip the filet and cook for an additional 5 minutes or until the cod is cooked through and flaky.
  5. Serve on a bed of asparagus and drizzle the Olivio Beurre Blanc generously over filet and on the plate. Enjoy!