Ingredients: (4 servings)
1 cod fillet
50 g cockles or clams
1 mussel
1 cherry tomato
1 bundle of thin asparagus
2 tbsp olive oil
Salt and pepper to taste
Cod and green asparagus casserole
Preparation:
Brown the cod with oil.
Place the clams in the water from the Cesurca asparagus. Then, add the Cesurca asparagus and cover the casserole dish.
Cook for approximately 3 minutes.
Huétor Tájar asparagus recipe
Fresh
Canned
Type of recipe
Traditional
Creative
Difficulty:
Easy
Difficult