Grilled asparagus with cod

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.

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.

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.

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.

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.