Sea bass with green lemon and asparagus

Preparation:

Preparation: Peel the asparagus, wash and boil them for 5 minutes in salted water. Drain them, keep the tips aside and cut the rest into disks of about half a centimetre. Heat the fish fumet in a saucepan then dip the sea bass escalopes in it, cover and cook for 3 minutes on each side. Drain the fish and keep it warm. Reduce the broth to about 2 tablespoons of liquid, then add the grated lemon rind and the juice of half a fruit, the asparagus slices and the butter, quickly dipped in the flour. Mix well by moving the container, add salt and pepper. Arrange the sea bass on plates, sprinkle with the sauce and garnish with the asparagus tips kept aside.