Asparagus and Cambozola Cheese Stuffing
2 tablespoons olive oil
1/4 cup shallots, finely chopped
2 tablespoons garlic, minced
1 pound asparagus, 2 inch tips
1 1/2 cups grape tomatoes, Reserve 1/2 cup, cut in half
1 tablespoon fresh oregano
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt
3/4 cup panko bread crumbs
1/4 pound cambozola cheese, diced into very small chunks.
In a saute pan, heat 2 tablespoons olive oil, saute shallots, garlic and asparagus about three minutes.
Transfer mixture to food processor, add 1 cup tomatoes, oregano, red pepper flakes, and kosher salt. Pulse until just combined. Put mixture in a bowl, add reserved tomatoes, cheese and panko crumbs. Gently mix well.
This makes enough stuffing for about 3 to 4 pounds of fish or 6 to 8 people.