Baby Asparagus with Coconut cream sauce

Asparagus - Serving suggestion

Asparagus – Serving suggestion

Coming back from an event recently, I stopped at a fruits & veges stall in Vauxhall train station (this is in London UK) as had spotted some baby as Asparagus on display.

I quickly figured out how I could cook this quick with no fuss! So here it is and it was literally ready in 10 minutes + 2 minutes of prep.

Meal for 2


300 grs Asparagus
Half a small red onion – chopped
2 medium garlic cloves – crushed
1 medium tomato – sliced in 4
2 thin cod fillets – about 150 grs each
2 table spoons of olive oil
25grs coconut cream
25grs butter
Salt & Pepper

Ingredients ready to mix

Ingredients ready to mix

Method (9 lines, 9 steps):
1 – Rinse the asparagus and place them in a flat pan that has a cover.
2 – Add the chopped onion, garlic, salt & pepper mix well.
3 – Now lay the fish on top of the asparagus, season with salt and pepper,
4 – Add the slices of tomatoes & drizzle the last spoon of oil, cover.
5 – Now place the pan on a medium high heat for 7 minutes without touching it.
6 – The vegetables and the fish will sweat and steam in their in their own juices.
7 – Remove the content of the pan and place it in serving dishes.
8 – Put the pan back on the heat and melt the butter, coconut cream plus 50ml of water.. Or white wine leave it to simmer for 3 minutes to a saucy consistency…
9 – It is done. Serve immediately!


Read to steam

It is healthy, fast, delicious and nutty!



Glass of white wine, rubbish TV, good company. Bon Appetit!

The Nutter


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