Asparagus cooks quickly and is the perfect vegetable to pair with fish and a creamy garlic-dill sauce. You can also prepare these several hours ahead of time and keep in them in the refrigerator until you’re ready to put them in the slow cooker.
Prep time 15 minutes
1/2 cup (115 g) Paleo-Friendly Mayonnaise
3 large cloves garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon nutritional yeast
1 pound (455 g) asparagus, trimmed
12 Dover or petrale sole fillets
3 lemons, sliced into 1/4-inch (5 mm) rounds
6 sprigs fresh dill
1 Combine the mayonnaise, garlic, mustard, and nutritional yeast in a small bowl. Set aside.
2 Rip off six sheets of parchment paper or aluminum foil, each about the size of a placemat.
3 Determine how many pieces of asparagus you’ll need to divide them among the six packets.
4 For each packet, place that number of asparagus spears on one half of the parchment. (If you have both thin and thick asparagus spears, group similar-size spears together within packets.) Place two sole fillets over the asparagus, overlapping a little if needed. Sprinkle each fillet with a generous pinch of salt. Spread a heaping teaspoon of garlic mayonnaise, and lay two lemon slices on each fillet. Lay a sprig of dill on top of the fish and fold the other half of the parchment on top of the stack.
5 Starting on one end of the packet, crimp and fold the edges together. Work your way around until the packet is sealed. Place the packets in a 6-quart (5.7 liter) slow cooker. Place the packets with the larger spears on the bottom. You can press them down slightly to help them fit, if needed.
6 Cook on low for 11/2 to 2 hours, depending on the thickness of your asparagus. The fish should flake easily with a fork and the asparagus should be cooked through.
7 Serve hot.