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Epicurious
Bon Appétit

Cod With Asparagus Spoon Salad

By Christina Chaey

5.0

(5)

Plate of cod and asparagus on a brown fabric tablecloth.
Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca

If the first stirrings of spring move you to look for any excuse to eat asparagus, this simple preparation deserves a spot on your weeknight dinner roster. Here we treat asparagus like a condiment, thinly slicing the tender, juicy stalks crosswise into coins and mixing them with fresh chopped herbs, briny olives, and savory anchovies. The resulting saucy mixture is the perfect topper for flaky cod dipped in flour and quickly cooked in ghee until golden. If you can’t find cod, any flaky fish would be delicious here—just decrease the cook time by a few minutes if using particularly thin fillets (like tilapia). —Christina Chaey

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