Asparagus with Cod and Celery Puree

This may look complicated but it’s actually quite simple. Here’s a seasonal asparagus dish with a creamy celery puree (or soup) and a lovely piece of fish. Perfect for a mid-week dinner treat!



Ingredients (2 persons)

  • 8 asparagus
  • 2 cod filets (150 gr – 200 gr per person)
  • handful of leafy greens, e.g. watercress, baby spinach, wild garlic, etc.
  • 2 large stalks of celery
  • 1/2 shallot
  • 1 onion
  • 1 clove of garlic
  • 2 dl cream
  • 1 dl fish broth
  • Noilly Prat or another alcohol that goes well with fish (e.g. white wine)
  • butter
  • bay leaf
  • thyme
  • salt & pepper




  • Take the cod out of the fridge.
  • Peel the asparagus and boil it during 6 – 8 minutes until tender or al dente (to taste).
  • Chop the shallot and onion roughly.
  • Put a pan on a medium/low heat and melt some butter in it.
  • Add the shallot and onion and let cook until glassy.
  • Chop the garlic finely and add to the shallot and onion.
  • Chop the celery stalks and add to the pan.
  • Add a splash of Noilly Prat.
  • After 4 – 5 minutes, add the fish broth, bay leaf, thyme and some salt & pepper.
  • Let it simmer until the vegetables are cooked (about 15 – 20 minutes).
  • Mix the vegetables with the broth and add cream.
  • Let it simmer for a few more minutes.
  • Optional: sieve the selery mixture for a more refined soup. If you don’t have time, just mixing it is fine too, this gives more of a pureed texture.
  • Fry a nob of butter in a pan and add the cod.
  • Season with salt & pepper.
  • First plate the celery puree/soup. Then add the asparagus and cod. Decorate with your choice of leafy decoration: watercress, spinach, wild garlic, etc.