ニューヨーク・タイムズのインスタグラム(nytimes) - 6月7日 12時38分

Need some more weeknight dinner inspiration? In this light, flavorful meal, mild #hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus cooked in the same pan. (“When asparagus first comes into season, it’s criminal not to make it the star of the meal,” @clarkbar writes in @nytfood.) The dish is drizzled with a thin, garlicky aioli, which acts as a pungent sauce. If you can get green garlic (often in season at the same time as asparagus), use it in the aioli. It gives a more rounded, gentle flavor. But regular garlic works nicely, too, packing more of a punch. If you can’t get hake, this dish will work with cod, flounder, black fish and the like. Visit the link in our profile to get teh #NYTCooking recipe for pan-seared hake and #asparagus with aioli, which was photographed here by @andrewscrivani.

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