1 bunch asparagus, chopped into 2 inch pieces (woody portion of stem discarded)
12 ozs linguine
¼ cup white wine
1 tbsp lemon juice
½ cup Parmesan cheese
1 tsp capers
Place a pot of water on to boil for the pasta.
Heat 1 tablespoon of the olive oil on medium heat in a large skillet. Add the pepper slices, and sauté for about 5 minutes until the pepper begins to soften. Add the garlic, and cook for two more minutes.
Push the peppers and garlic the the edge of the skillet. Add another tablespoon of olive oil to the skillet, then add the cod. Pour the white wine over and around the cod. Simmer for 5 minutes.
Start cooking the pasta around the same time you add the cod to the skillet.
Steam the asparagus in a separate pan as you cook the cod. The asparagus will take 3 to 5 minutes to get just tender, depending on the thickness. When done, drain and set aside.
After the cod has cooked for 5 minutes, carefully turn the fillet over to cook on the other side. Sprinkle the basil and capers around the pan at this time. Cook the cod until just cooked through, about 5 more minutes (i.e. 10 minutes total cook time). Lift the cod fillet out of the skillet with a slotted spoon when cooked, set aside on a platter and cover to keep warm.
When the linguine is cooked to your liking, drain it, then toss with the remaining tablespoon of olive oil. Add the pepper and garlic mixture, which also now has the cooking wine from the cod, and toss with the linguine. Toss in the asparagus, followed by the cheese and lemon juice.
Plate the linguine, and serve a portion of the cod over each plate of linguine. Pass cheese and a quartered lemon at the table for people to add more if they like. Enjoy with an Italian white wine!