Pike with Asparagus


  • 1 - 2 lb. pike

  • salt and pepper

  • 1 medium onion, minced

  • 1 clove garlic, crushed

  • 1/2 lb. fresh asparagus, chopped

  • 1/4 c. milk

  • 2 T butter

  • parsley, chopped

  • Parmesan cheese, grated


Melt butter and sauté onion until golden. Add garlic and asparagus.  Barely cover with water and simmer 10 minutes or until veggies are a paste-like consistency.   Add milk and stir to form a paste.  Stuff and coat the pike with the mixture.  Sprinkle with salt and pepper and wrap in aluminum foil.  Cook over charcoal fire 40 minutes, 20 minutes on each side.  Remove, open foil and sprinkle with parsley and cheese.


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