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Grilled asparagus with cod
Grilled asparagus with cod and almond shavings. Perfect main course for spring.
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Ingredients
Directions
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Peel the potatoes and cook them for 15 minutes in water with salt. Allow to cool to room temperature for 30 minutes and cut into quarters. Heat the butter in a large frying pan and fry the potatoes in 12 minutes until golden brown. Times regularly.
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In the meantime, preheat the oven to 200 ºC. Roast the almond shavings in a frying pan without oil or butter in 3 min. Golden brown.
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Heat a grill pan and grill the asparagus, depending on the thickness, in 6-12 min. Until done. Times regularly.
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Meanwhile divide the cod into 4 pieces, place on a piece of baking paper and sprinkle with salt and pepper. When the asparagus is almost done, put the cod in the oven and bake for about 6 minutes.
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Cut the spring onion into rings. Heat the remaining butter and fruit the spring onions 2 min. Add the wine and cook for 1 min. Add the almond shavings at the last minute.
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Nutrition
515Calories
Sodium34% DV810mg
Fat42% DV27g
Protein60% DV30g
Carbs13% DV39g
Fiber32% DV8g
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