To make chili oil, combine the olive oil and the red-pepper flakes in a small bowl and microwave it on high for 30 seconds. Set it aside. For each serving, lay an 18-inch length of aluminum foil flat on a work surface and arrange half the spinach and six asparagus tips in the center. Place a fillet on top, and top the fillet with half the scallion pieces, half the chili oil, and the juice from a lime quarter. Season with a pinch of salt and pepper. Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent. Bake in a 450°F oven for 10 to 12 minutes. Makes 2 servings
I'm just a random girl, doing random things. Like losing 135lbs in a year. Teaching Hoopdance. Competing in the Mrs. NY America pageant. Raising 2 children and missing the 3rd in Heaven. Going to school full time. You know, your every day randomness.