What makes a dinner so fantastic that even a smudge of sauce cannot be seen on the plate? I recently came across a book titled, “Clean Plates” that highlights the best of the best in Manhattan. Unfortunately I am not headed to The Big Apple anytime soon, so I decided to come up with a show-stopping dinner that tastes 5-star, but doesn’t come with the price tag.
*For the asparagus: Preheat oven to 400. Snap off the bottom ends of the asparagus. Toss with 1 tblsp olive oil, ½ tsp. salt and ¼ tsp. pepper. Line on baking sheet. Bake for 12 minutes.
The lemony flavor of the fish and potatoes is balanced beautifully with the roasted asparagus. Although some do not like foods to mix or touch, this is a great dish to let the sauce of the fish say hello to the asparagus. All great flavors, and all very simple. Thank you Cooking Light and Tyler Florence!