1 lb cod, skinned and cut into 3-4 portions (can also substitute haddock or another white fish)
1 tablespoon heavy cream or 2 tablespoon half and half
2 tablespoon capers (optional)
Mashed potatoes or rice to serve (optional)
Preheat a large pan with a lid over medium heat. Melt butter, reducing heat to keep from burning if needed.
Place asparagus in the pan and sauté in butter for 2-3 minutes. Season with salt and pepper (about 1/2 t salt and ¼ t pepper). Keep asparagus in the pan.
Add chicken broth and lemon juice to the pan and heat for 2 minutes. Add fish and spoon liquid over fish. Cover.
Cook for 5 minutes; remove the lid carefully to avoid steam burn. Spoon liquid over fish. Test fish; it is ready when it flakes easily. Cover and check every 90 seconds till ready.
Remove asparagus and fish. Add cream and capers (if using) to pan and stir. Serve sauce over fish and asparagus.