Fragola Chic & Cheap: chunks of angler fish with asparagus with Corvo Bianco

150 grams angler fish

120 grams asparagus

2 fresh shallots

butter

salt

pepper

Detailed costs:

Cut the angler fish into chunks and brown in a frying pan with a knob of butter for 2 minutes, turning them over.

Trim the asparagus by removing the most fibrous part of the stalks with a potato peeler. Cut the tips to a length of 6-7cm, slice them lengthways and put aside. Cut the stalks into matchsticks.

Cook the asparagus tips; put them in a small pan with a knob of butter and a ladle of water and cook until the water has evaporated and they are lightly browned.

Fry the chopped onions with a knob of butter; after 2 minutes add the asparagus matchsticks, pour over a ladleful of water and cook for a further 3-4 minutes. Add the angler fish chunks and simmer for 3-4 minutes; season with salt and pepper and serve with the juice, garnishing with the sliced asparagus tips.