Fresh Green Asparagus On Smoked Fish Fillets

1. 1

   Arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through.

2. 2

   Peel any tough skin off the ends of the asparagus, and cut off hard ends.

3. 3

   Neatly cut off the tips, about 1 1/2 inches long.

4. 4

   Boil a pot of water, just enough for the asparagus stalks to cook. Add the salt and the pinch of sugar.

5. 5

   Cook the stalks until very tender (test for doneness). Keep the water on the stove.

6. 6

   Transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth.

7. 7

   Scrape out puree with a spatula into a small saucepan, turn up the heat, and whisk in the butter piece by piece. Pull of heat but don't let it get cold.

8. 8

   Cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. Drain and keep.

9. 9

   Take the warmed plates of smoked fish from the oven, spoon over the asparagus butter, and divide the asparagus tops between the 4 plates.

10. 10

    Sprinkle with nutmeg, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.