(approx. 35 min):
Rub mushrooms well with kitchen paper and cut into slices. Sauté briefly in a little hot olive oil and cool. Sprinkle char fillet with juice of one lemon, season with sea salt and drizzle with chili oil. Marinate a little.
Peel white asparagus spears from top to bottom, peel green asparagus spears from center to bottom and blanch al dente in light salted water with a tiny bit of sugar. Cool and cut into pieces.
Lightly caramelize brown sugar in hot frying pan, add asparagus spears and parsley. Fold in mushrooms, add a little olive oil and asparagus stock, toss and season with chili salt and pepper. Add a little vinegar and let it soak in.
Briefly roast char filet in hot olive oil on both sides, extinguish with juice of one lemon, add parsley and lightly marinate. Arrange asparagus salad in a deep plate, cut char filet in half diagonally and arrange on top. Garnish with thyme sprigs.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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