Sauteed Cod with Asparagus Sauce and Fennel

1. 1

   Cut asparagus tips into 2-inch-long pieces; set aside.

2. 2

   Peel asparagus stalks.

3. 3

   Cut stalks into 1-inch pieces.

4. 4

   Cook stalks in large saucepan of boiling slightly salted water until very tender, about 10 minutes.

5. 5

   Using slotted spoon, transfer stalks to blender.

6. 6

   Add 3/4 cup cooking liquid to blender.

7. 7

   Blend until very smooth, adding more cooking liquid to thin sauce.

8. 8

   Blend 2 tablespoons butter into sauce.

9. 9

   Season with salt and pepper.

10. 10

    (Sauce can be made 8 hours ahead.

11. 11

    Cover and refrigerate.)

12. 12

    Transfer sauce to medium saucepan.

13. 13

    Bring sauce to simmer.

14. 14

    Remove from heat.

15. 15

    Cover to keep warm.

16. 16

    Cook asparagus tips in boiling salted water until crisp-tender, about 4 minutes.

17. 17

    Drain.

18. 18

    Sprinkle fish with salt and pepper.

19. 19

    Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat.

20. 20

    Add 3 fish fillets to each skillet and cook until golden and opaque in center, about 4 minutes per side.

21. 21

    Spoon warm sauce onto plates.

22. 22

    Top with fish.

23. 23

    Garnish with asparagus tips.

24. 24

    Sprinkle with fennel seeds and serve.

* Per serving · 4 servings · Values may vary.