Cod Biscuit, Sweet Potatoes And Asparigine Cream

Preparation:

Preparation: Stew the wild asparagus with a little onion, oil, salt and water added after a few minutes; blend when cooked. Peel the potato and slice it, then cook it in a saucepan with olive oil, chopped onion and water. Mix the eggs with the flour, roll out the dough and make the tagliatelle with which to wrap the cod fillet; fry in plenty of oil and serve with the potatoes and the asparagine cream.