2. Add reserved asparagus liquid and wine to skillet and bring to a simmer. Whisk in remaining 1 tsp. flour and simmer sauce until slightly thickened, about 2 minutes. Stir in 1 tbsp. of the parsley. Return cod and clams to skillet, add asparagus spears, and cook until fish, clams, and asparagus are heated through, 4—5 minutes.