Asparagus Fish (cod, haddock or orange roughy) Bake

Ingredients

• 6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
• 3/4 pound(s) cod, haddock or orange roughy fillets
• 1/3 cup(s) chopped onion
• 2 tablespoon(s) butter, divided
• 1 tablespoon(s) all-purpose flour
• 1/8 teaspoon(s) salt
• 1 dash(es) pepper
• 3/4 cup(s) 2% milk
• 1/3 cup(s) shredded cheddar cheese
• 1/4 cup(s) crushed saltines (about 7 crackers)
• 1/8 teaspoon(s) dried parsley flakes

Preparation

1. • Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside.
2. • In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish.
3. • Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.