How to make
Wash and peel the asparagus with a very fine vegetable peeler. Cut about 1-2 cm from their ends. Remove only the tough part, you can feel where the stem becomes more tender.
If the asparagus is thinner and more tender you may not need to remove anything.
Pour water into a tall, narrow container, so that the asparagus can stand upright. Submerge them for seconds to gauge the water level - the tips should stay ABOVE the water level. Remove them and put a spoonful of salt and a spoonful of sugar in the water.
Heat over moderate heat, until it begins to simmer, but does not boil strongly. Then dip the white asparagus and boil for 10-15 minutes (depending on their thickness).
Remove them onto a plate and set them aside. If they're softer, it's best to briefly submerge them in ice water to stop the cooking process, but don't place them directly under a running sink faucet as you risk damaging the delicate tips.
While the asparagus is cooking, you have time to make a vinaigrette of finely chopped vegetables, which you will use to season and the sea bream and asparagus at the same time.
Clean the cucumber, onion, pepper and tomato (without the seeds) and chop them into small cubes of the same size. Mix them in a bowl along with olive oil, vinegar and salt.
Next, make the crispy garlic chips:
Peel the cloves, cut them into thin rings and fry them in olive oil over moderate heat, until they become slightly golden. Be very careful not to burn them because they will burn and it is not pleasant. Remove the garlic chips and save the olive oil, which has become beautifully flavored.
After everything is ready, get started with the fish. You can bake it on a cooking plate or in a pan with a little olive oil, until golden on both sides. Always cook on the skin side first and then flip to the other side. Remove the fish fillets and divide them into 4 individual serving plates.
Drizzle with a little of the flavored olive oil and sprinkle with the crispy garlic chips.
Put a quarter of a lemon on each serving, as well as a spoonful of mayonnaise (it goes well with asparagus).
Finally, distribute the delicate white asparagus, by covering them with the vinaigrette.
Serve the dish warm with a bottle of nice white wine.
The sea bream fillet with white asparagus is ready.
