Sea Bass, White Asparagus, Herb Oil
Crisp-skinned fillet laid over white asparagus cooked just past raw, on a pale purée with a green oil through it.
White asparagus is the whole dish here and it is easy to ruin: under-peeled it is fibrous, over-cooked it is grey. Cooked in butter and its own water it keeps its shape and its sweetness.
The fish is there to bring salt and crisp skin against it, which is the only reason it needs to be that colour.
