Careme

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb $13.99/lb
• Fresh Green Asparagus 1 lb $1.99/lb
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 medium leek $5.49/lb
• Garlic 3 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 3 tbsp
• Olive oil 2 tbsp
• Dry white wine 1/2 cup
• Pasta 6 oz long pasta such as linguine or tagliatelle
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of well-salted water to a boil. Cook 6 ounces pasta until al dente, reserving 1 cup pasta water before draining.
2. Trim the tough ends from 1 pound asparagus and cut the spears into 2-inch pieces, keeping the tips a little longer for presentation. Clean 1 medium leek thoroughly and slice the white and light green parts thinly. Mince 3 garlic cloves and chop 2 tablespoons parsley. Zest and juice 1 lemon.
3. Pat 1 pound Pacific cod dry and cut into 2 large portions or thick bite-size chunks. Season with salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the cod for about 2 to 3 minutes per side until just cooked through and gently golden. Transfer to a plate.
5. Lower heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced leek and cook 3 to 4 minutes until silky. Stir in the garlic for 30 seconds.
6. Add the asparagus and cook 2 minutes, then pour in 1/2 cup white wine. Simmer 2 minutes. Add 2 tablespoons butter, half the lemon zest, and 2 tablespoons lemon juice.
7. Add the drained pasta to the skillet with a splash of reserved pasta water and toss until glossy. Fold in the parsley. If needed, add more pasta water a little at a time to create a silky sauce.
8. Gently nestle the cod back into the pasta just to warm through without breaking it up too much. Taste and adjust salt, pepper, and lemon.
9. Twirl pasta into shallow bowls, top with cod and asparagus tips, and finish with remaining lemon zest and extra parsley for a refined presentation.