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1. Prepare the asparagus by snapping off the tough base ends. Wash and drain. Put in a casserole, placing half of the spears with their butt ends against one end of the dish.
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2. Lay the other half with their butt ends against the opposite end of the dish. Try to get the tips of the spears overlapping in the center of the dish. This will give more even cooking of the asparagus.
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3. Add ¼ cup water. Cook, covered, in the microwave oven until just barely tender. Drain and reserve the cooking liquid. Keep asparagus warm.
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4. Put the oil, garlic, and parsley in a large rectangular dish. Cover with wax paper and cook in the microwave oven 3 minutes. Put the fish in on top of the herbs.
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5. Add the lemon juice, the liquid drained from the asparagus, salt and pepper. Cook, covered, in the microwave oven until the fish is almost done. (This should take about 6 to 8 minutes.)
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6. Arrange the asparagus spears over the fish and continue cooking, covered, in the microwave oven until the fish is done and will flake easily. (This should take about 2 to 3 minutes more.)
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7. Serve from the casserole.
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NOTE:
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Use any firm-fleshed white fish in place of the cod, if desired. The fish will be tender and moist in this recipe and the green of the herbs and asparagus will be a pleasing contrast to the eye and palate.
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