I found these beautiful cod fillets and bought them with no idea how I would prepare them. One night, tired from work but hungry, it came to me! There is some asparagus and a few slices of bacon in the refrigerator. I can prep it fast and get chores done while it cooks. Then make a salad, pop the cork on some wine, put on some soft music and relax with a deliciously light meal. Ah, day is done.

Here’s How to Do it:

Cut 4 pieces of 12″ X 12″ foil.

Bundle four asparagus spears and wrap at the base with bacon. Lay one bundle in the middle of each foil square.

Lay one cod fillet on the top of each asparagus bundle.

Add 1 Tablespoon of water to each.

Drizzle 1 tablespoon each of melted ghee and dijon mustard over the top of each piece of cod.

Fold the top and the sides of the foil, sealing in the fish and asparagus.

Bake at 350° for  20 minutes – open the foil to vent.

Turn the temperature up to 425° and bake for another 10 minutes.

Remove from the oven. Carefully remove from the foil and serve!

Print ^[1]

Dijon Cod Fillets with Asparagus

Course: Main Course

Cuisine: American

Keyword: asparagus, bacon, cod, one pot

Servings: 4 people

Author: HelenFern

Ingredients

• 4 cod fillets
• 16 asparagus stalks
• 4 slices bacon
• 4 Tablespoons ghee
• 4 Tablespoons dijon mustard
• 4 Tablespoons water

Instructions

1. Cut 4 pieces of 12" X 12" foil. 

2. Bundle four asparagus spears and wrap at the base with bacon. Lay one bundle in the middle of each foil square.

3. Lay one fillet on the top of each asparagus bundle.

4. Add 1 Tablespoon of water to each.

5. Drizzle 1 tablespoon each of melted ghee and dijon mustard over the top of each fillet.

6. Fold the top and the sides of the foil, sealing in the fish and asparagus. 

7. Bake at 350° for  20 minutes - open the foil to vent.

8. Turn the temperature up to 425° and bake for another 10 minutes.

9. Remove from the oven. Carefully remove from the foil and serve!

© Copyright 2019 The Lazy Gastronome

Try it with any fish, chicken breast, even a pork chop.

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Oodles of noodles! March is National noodle month and I’d love to see your noodle (Pasta) recipes! Add them to the link up below!

But until then, here is one of mine. Super simple and fresh for Spring!

A little bit of bacon. Some fresh, Spring ^[5] asparagus. And an you have a delicious mouthful of noodles!

Ingredients needed for these Noodles – 

• 6 slices of bacon chopped
• 1 cup of asparagus ^[6] tips (save the stems for soup)
• 1 Tablespoon butter
• 2 – 3 cloves of crushed garlic
• 3 cups cook spaghetti noodles

Here’s how to make them – 

Cook the bacon until it’s crisp.

Drain off most of the fat (keep about 1 to 2 Tablespoons) and stir in the garlic and the butter.

Cook, stirring, on medium-low heat until the garlic starts to soften.

Add the asparagus and cook gently until it is bright green and still crisp, about 5 minutes.

Stir in the pasta and heat through. Add salt and pepper to taste and serve hot!

Makes 4 to 6 servings

© Copyright 2018 The Lazy Gastronome

Print ^[7]

Spaghetti with Asparagus and Bacon

Super simple and fresh for Spring!

Course: Main Course, main dish, Pasta

Cuisine: American, one dish, spring

Keyword: asparagus, bacon, pasta, spaghetti

Servings: 4 servings

Author: HelenFern

Ingredients

• 6 slices bacon, chopped
• 1 cup asparagus tips
• 1 Tablespoon butter
• 2-3 large cloves garlic, crushed
• 3 cups cooked spaghetti

Instructions

1. Cook the bacon until its crisp. Drain off most of the fat (keep about 1 to 2 Tablespoons)

2. Stir in the garlic and the butter.

3. Cook, stirring, on medium-low heat until the garlic starts to soften.

4. Add the asparagus and cook gently until it is bright green and still crisp, about 5 minutes.

5. Stir in the pasta and heat through. Add salt and pepper to taste and serve hot!

Recipe Notes

© Copyright 2018 The Lazy Gastronome

 

Save the asparagus stems for soup!

Here are some delicious ideas from our readers!

Give it a try – enjoy a bowl of noodles tonight!

Leave me a comment – I’d love to hear what you think!

Easter is this Sunday!   We traditionally have a ham dinner at our house, so I thought I’d share with you the entire meal (with recipes of course!).

Appetizers –

Who doesn’t like Deviled eggs?  How about three ways? ^[12]

Tasty cheese bites ^[13]– easy and delicious

And a wonderfully delicious, Smoked Trout spread ^[14] for crackers!

Enjoy the appetizers while sipping on a traditional Bloody Mary ^[15]!

Soup – well a Spring soup, like something with beets, fits the bill – so how about some Borcht! ^[16]

And then there’s the main course –

Smokey Maple Glazed Ham ^[17]

Parmesan Potatoes ^[18]

Bacon wrapped Asparagus ^[19]

And of course a Caesar Salad (with homemade croutons) ^[20]

And for dessert?  How about these delicious mini cake bites ^[21]

with white Chocolate covered Strawberries ^[22] on the side!

So there you have it – Easter Dinner!  Enjoy!

© Copyright 2017 The Lazy Gastronome

Have leftover stems from your asparagus (Like the ones left from the quiche ^[26]) ?  Here’s what to do with them…

^[27]

Asparagus season is so short so I buy lots. I blanch some and freeze it – make pickled asparagus, and search for other recipes that utilize this delicious spring vegetable. And then I end up with all those stems. You can’t just throw those tasty pieces away!  So let’s get cooking!

Note: – I used my cheap little blender and it worked, but I recommend you check out this amazing blender that cooks your soup too! Deluxe Cooking Blender ^[28]

Here’s how you do it:

Place the stems, water and ½ teaspoon of salt into a saucepan and bring to a boil.  Reduce heat and simmer until they are soft and tender (slightly over-cooked).

Place asparagus, water and cream into a blender.

Blend on puree.

In a saucepan, melt the butter.  Add the lemon pepper and flour and cook until the flour starts to brown slightly.  Whisk in the asparagus mixture and the salt.  As it starts to heat, stir in the cheese and cook until the cheese is completely melted.

Add salt and pepper to taste and garnish each bowl with a dollop of sour cream.

^[27]

Makes 4 cups or 2 bowls

  ^[27]

© Copyright 2017 The Lazy Gastronome

Print ^[29]

Cream of Asparagus Soup

A delicious use of those asparagus stalks.

Course: Appetizer, Soup

Cuisine: American

Keyword: asparagus, cream, creamy, soup

Servings: 4 cups

Author: HelenFern

Ingredients

• 1-1/2 cup cleaned asparagus stems and pieces (Cut off woody end. If peel is tough peel it off with a potato peeler)
• 2 cups cold water
• 1/2 teaspoon salt
• 1/2 cup whipping cream or half and half
• 3 Tablespoons butter
• 2 Tablespoons flour
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon garlic salt
• 2 oz. Gouda cheese, grated or cut into small chunks.
• additional salt and pepper to taste
• Sour cream to garnish

Instructions

1. Place the stems, water and ½ teaspoon of salt into a saucepan and bring to a boil.  Reduce heat and simmer until they are soft and tender (slightly over-cooked).

2. Place asparagus, water and cream into a blender.

3. Blend on puree.

4. In a saucepan, melt the butter.  Add the lemon pepper and flour and cook until the flour starts to brown slightly.  Whisk in the asparagus mixture and the salt.  As it starts to heat, stir in the cheese and cook until the cheese is completely melted.

5. Add salt and pepper to taste and garnish each bowl with a dollop of sour cream.

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Asparagus – the first of the Spring crops that start blessing our table around here – and I love it.  How about a great breakfast with those tasty little stalks?

^[26]

What you need:

• 1 package crescent rolls
• 6 eggs
• ¼ cup heavy cream
• ¾ teaspoon salt
• ¾ teaspoon garlic powder
• 1 teaspoon lemon pepper
• ½ pound asparagus tips
• 3 oz. shredded Gouda (about ¾ cup)
• Sour cream

How to Do it:

Clean the asparagus and cut off the lower 2/3 of the stems (but don’t throw those out – you can make soup ^[27] with them!)

Form the crescent rolls into a crust on a 10-inch pie plate.

Arrange half of the asparagus on the bottom of the pan.

Beat all the remaining ingredients (except the remaining stalks) together in a bowl and gently pour into the pie plate.

Arrange the remaining stalks over the top

and bake in a preheated, 325 degree oven for about 40 minutes, or until a knife inserted in the center comes out clean.

Garnish with sour cream and serve hot.

^[26]

Serves 6-8

© Copyright 2017 The Lazy Gastronome