Baccala ' cool with asparagus sauce

2_07234 BACCALA ' COOL with ASPARAGUS SAUCE INGREDIENTS for 4 PEOPLE a big chunk of fresh cod without thorns about 1 kg, a glass of white wine, a bunch of asparagus, 50 g of pine nuts, 50 g butter, cornstarch, salt, white pepper.

Place the cod in a saucepan with the wine and put it in the oven at medium temperature for about 45 minutes.

When it is cooked, prelevatelo and keep it aside.

Separately, boil the asparagus in a pan with 1 litre of water, salt and the remaining cod stock.

Drain and cut their toes, keeping them apart.

Chop the rest of the asparagus with the sauce, cooking Brown the pine nuts in butter and add the mixture of asparagus with the broth.

Add salt and let it boil for 2 minutes and add the cornstarch to thicken the mixture.

Cover cod with sauce and garnish with asparagus tips kept aside.