Peel the asparagus with a speed peeler

Cover with olive oil, salt and White pepper

Start the risotto.
Heat 2 tb of oil cover the rice in the oil.
Gradually put the stock in and stir until the stock is absorbed

The riced must be cooked but still have a slight bite

Finish the risotto with the 20 gr butter and cheese.

Rub the fish with oil and season with salt and pepper.

Fry in a non-stick pan. Skin side down. Bake for 6 min turn and bake for another 2 min

Optional.
Add the end of the cooking time put in 10 gr butter, 50 ml water and cream. Reduce until you have a jus.