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“I love fresh spring asparagus and cheese,“ writes Joan Fredericks from Bloomington, Minnesota, “so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites.“
Nutritional Facts 1 serving (prepared with reduced-fat butter, fat-free milk and reduced-fat cheese) equals 325 calories, 12 g fat (7 g saturated fat), 100 mg cholesterol, 580 mg sodium, 18 g carbohydrate, 2 g fiber, 38 g protein.
Originally published as Asparagus Fish Bake in Cooking for 2 Spring 2006, p22
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Reviewed on Jun. 04, 2011 by rurbanmomma
This recipe turned out great! My husband and 14 month old gobbled it down, and neither one of them is a real fish eater. The fish was very tender and moist. The flavors of the asparagus and the fish worked well together. Will definitely be making again!
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