Fresh Green Asparagus On Smoked Fish Fillets

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 20 -24 asparagus spears, green (preferably sizeable ones)
• 1/2 teaspoon salt
• 1/4 teaspoon sugar (a pinch, as we used to call it)
• 3 1/4 ounces butter (100g)
• 12 ounces smoked trout (or other smoked fish fillets, try to buy 4)
• ground nutmeg (to garnish) (optional)

Recipe

• 1 arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through.
• 2 peel any tough skin off the ends of the asparagus, and cut off hard ends.
• 3 neatly cut off the tips, about 1 1/2 inches long.
• 4 boil a pot of water, just enough for the asparagus stalks to cook. add the salt and the pinch of sugar.
• 5 cook the stalks until very tender (test for doneness). keep the water on the stove.
• 6 transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth.
• 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 cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. drain and keep.
• 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 sprinkle with nutmeg, and serve.