Salt Cod with Asparagus (Baccalà agli Asparagi)
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salted cod (dissalted) | 500g |
| Asparagus | 500g |
| Water | 120g |
| Garlic | 2 cloves |
| Chives | to taste |
| Fresh ginger | 20g |
| Lemon juice | 1 |
| White wine | 100g |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
- Prepare the asparagus: Begin by thoroughly washing the asparagus. Cut off the tough white ends. Take half of the asparagus and chop it into large pieces. Set the remaining asparagus aside for later.
- Prepare the ginger: Peel the fresh ginger and slice it into thin rounds.
- Cook the asparagus mixture: In a large pan, heat a generous amount of olive oil over medium heat. Once hot, add the chopped asparagus along with the thinly sliced ginger. Season with salt to taste and cook over low heat for about 10 minutes until tender. Transfer the asparagus to a tall container and set it aside.
- Cook the cod: While the asparagus is cooking, take the previously desalted and deboned salt cod and cut it into large pieces. In a separate pan, heat some olive oil and add the garlic cloves, leaving them in their skins. Sauté for a couple of minutes until fragrant. Add the cod pieces and cook them until they begin to brown slightly. Then, pour in the lemon juice to deglaze the pan and allow it to evaporate. Season with salt and pepper, and continue to cook the cod for about 20 minutes over medium heat until tender and flaky.
- Prepare the remaining asparagus: Take the other half of the asparagus that you set aside earlier. Use a vegetable peeler to remove the skin from the stalks, then cut thin strips along the length of the stalks.
- Assemble the dish: In a separate pan, heat a small amount of olive oil. Once warm, add the asparagus strips and sauté briefly, just until slightly tender. Meanwhile, the cod will be cooked. Take the cod out of the pan and flake it into large chunks. Transfer the cod into a bowl, drizzle with more olive oil, and stir in some finely chopped chives.
- Garnish and serve: Plate the cod mixture, and garnish with the sautéed asparagus strips and extra chopped chives. Serve immediately for the freshest flavors.
This Baccalà agli Asparagi is a beautifully balanced dish with tender salt cod, earthy asparagus, and a hint of ginger. The delicate flavors come together with a refreshing touch of lemon and chives, perfect for a wholesome and light main course. Enjoy!
