This recipe was loosely followed from one that appeared in Bon Appetit magazine. The idea here is that you cook asparagus, topped with oyster mushrooms (cooked with shallot or garlic), then you top the asparagus with a parmesan-loaded dressing.

The flavor combinations were amazing.

I used a portion of the leek with a fresh tomato to become the “topping” to the fish, baked in the oven with premium EVOO and a kiss of lemon.

The remainder of the leek was cooked down, slowly, in butter, with salt, white pepper, and a clove of garlic. It could become a bed to the dish. When the fish was done, more lemon juice was added with flakey sea salt. Simple, clean flavors that succeeded with good quality ingredients.

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