Grilled wolffish on asparagus

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• 4 tomatoes
• 1 bunch of chives
• Salt
• Sugar
• some butter
• 1 fish fillet(s) , (wolffish fillet)
• Salt (Fleur de Sel)
• 1 lime(s), the juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick to make, nice intermediate course in an asparagus menu or main course in a light menu

Peel the white asparagus and snap off the dry end. Peel the bottom third of the green asparagus and snap off the dry end. Halve the asparagus and then cut lengthwise into thin slices. Season with salt and sugar and mix well with your hands. Let stand in the pot until the asparagus has drawn water. Add a little butter and cook the asparagus in its own juices until al dente. In the meantime, cut the tomatoes into fillets and then finely dice them. Cut the chives into fine rolls. Check the wolffish fillet for bones and remove any. Slice the fish and sear it with a Bunsen burner. Then season with fleur de sel and drizzle with lime juice. Mix the diced tomatoes and chives with the cooked asparagus. Season with salt and sugar to taste. Arrange the asparagus on the plates and place the grilled wolffish fillets on top. Serve immediately.