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Cut the top 2-3 inches off the asparagus and set these tips aside. Trim off the tough ends. Slice the remaining asparagus stalks into very thin, 1/4 inch thick disks, until you have about 1 1/2 cups. Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size.
In a small saucepan, cook the shallot in the olive oil over medium heat until fragrant and golden, about 3 minutes. Add the 1 1/2 cups of asparagus disks and saute 1-2 minutes, stirring, then add the stock. Cover and simmer gently for 4-5 minutes or until asparagus is tender.
Don’t overcook or you will lose the lovely color. Let this cool, then pour into a blender along with salt, tarragon and a squeeze of lemon. Blend until silky smooth. Taste and adjust lemon and salt. Place in a small saucepan and set aside until ready to serve. Cook the fish: Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh.
In a large skillet heat the butter or oil over medium heat. Place fish, fennel seed side-down, and sear until golden, about 4 minutes. Turn the fish over and add the asparagus tips and sliced radishes to the same pan. (You could also add other quick cooking veggies like snow peas of fresh peas if you like.). Season with salt and pepper and lightly saute them alongside the fish.
When the fish is done to your liking, squeeze with lemon and gently warm the Tarragon Asparagus sauce, stirring often. Do not cover or simmer the sauce, just warm it up, or you may lose the vibrant green color.
Divide the sauce generously among two plates, top with the seared fish and divide the asparagus and radishes. Top with sprouts or fresh tarragon leaves. Serve with lemon.