Ingredients
5-6 new potatoes, peeled and diced
55g/2 oz butter
salt
freshly ground black pepper
1 fillet of turbot, trimmed and skinned
2 tbsp olive oil
5-6 asparagus spears
For the sauce
3-4 asparagus spears
½ glass white wine
1 tbsp chives, chopped

Method
1. Boil the potatoes until tender. Drain well, mash with the butter and season.
2. Blanch all the asparagus spears for a few minutes until tender and drain well.
3. For the sauce, put 3-4 of the cooked asparagus spears in a food processor with the wine and blend until smooth.
4. Transfer to a pan and simmer for 2-3 minutes. Add the chives and season.
5. Season the turbot and fry in a hot pan with the olive oil for 1-2 minutes on either side.
6. Serve on a bed of mash with the asparagus spears and asparagus sauce.