Cut the asparagus into logs. Boil a third of the tails for about ten minutes then blend them into a cream with a little olive oil and salt.
Steam the fish for a few minutes. This can be very quick, 2 to 3 minutes. The cooking time depends on the thickness of the fish.
Heat some olive oil in a frying pan, sauté the rest of the asparagus for 2 to 3 minutes, add salt.
Arrange the fish on a plate, adding the creamed asparagus and sautéed asparagus. Season with pepper and enjoy!