1 cup Frozen Asparagus Cuts*
WF Himalayan Pink Salt, to taste
2 Tbsp. Olive Oil
1 tbsp. Fresh Parsley
2 Tbsp. Butter
4 Tbsp. Lemon Juice
¼ cup Mayonnaise
Lemon Zest of 1 lemon
1/3 cup Marcona Almonds
2 Tbsp. Non-pareil Capers
1 bunch Young Fresh Asparagus*, cut in 3” spears
LET'S GET COOKING!
Preheat an outdoor grill or pan over medium -high heat. Pat fish dry. In a small bowl, mix mayonnaise, 1 Tbsp. lemon juice and garlic. Spoon 1 Tbsp. of mayonnaise over each swordfish. Season with salt and pepper. Cover and set aside.
In a skillet over medium high heat, add butter and when golden, add Marcona almonds and capers. Stir often until almonds turn golden. Remove from skillet and keep aside.
Add olive oil and asparagus to skillet. Squeeze some lemon juice and zest, season with salt and pepper and stir until heated through. Add almonds and capers.
Place fish on the hot grill or separate skillet over medium heat. Cook for 3-4 minutes on each side or until opaque. Serve with Asparagus and Almond mixture on top and garnish with parsley and additional lemon zest.