Ingredients
- 6 tablespoons extra-virgin olive oil (EVOO)
- 1 large onion, chopped
- Salt and pepper
- 1 tablespoon chopped fresh thyme
- 2 teaspoons Dijon mustard
- Four 6- to 8-ounce cod fillets
- 4 slices prosciutto
- 1 pound asparagus, trimmed and cut on an angle into bite-size pieces
- 1 plum tomato, seeded and chopped
- Lemon wedges, for serving
Description
Rachael Ray Magazine
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