Caramelized Wing of Skate with White Asparagus, Capers and Lemon Juice

Serves 4

Ingredients:

2 bunches white asparagus (about 2 pounds/900 g total), woody portion removed
Four 6-ounce/170-g filets of boned skate wing
Salt and freshly ground black pepper
All purpose flour, for dusting
3 tablespoons/45 ml olive oil
4 ounces/113 g butter
1/3 cup/80 ml fresh lemon juice
2 tablespoons/20 g drained capers
1 1/2 tablespoons/5 g grated lemon peel
2 tablespoons/5 g finely chopped fresh flat leaf parsley
Dried parsley leaves, for garnish

Method:

Bring a large pot of water to a boil over a high heat. Add the asparagus and cook for 2 minutes or until crisp-tender. Remove the asparagus from the boiling water and place the asparagus on a large plate to cool. Heat 1 1/2 tablespoons/20 ml of oil in a large nonstick sauté pan over medium to high heat.

Sprinkle the skate filets with salt and freshly ground black pepper. Cover the skate filets in the flour to coat lightly. Place two skate filets in the pan and cook for about 2 minutes per side or until golden brown and just cooked through.

Using a long metal spatula, remove the skate filets from the pan and place them on a warm platter. Repeat with the remaining 1 1/2 tablespoons/20 ml of oil and skate filets. Return the pan to the heat and add the butter. Cook the butter for 1 minute or until it melts and becomes golden brown.

Add the asparagus to the pan and cook for 2 minutes, tossing to coat with the butter. Season with salt and pepper. Stir in the lemon juice, capers, lemon zest and finely chopped parsley. Simmer for 2 minutes or until the sauce reduces slightly and the flavors blend.

Divide the asparagus among 4 plates. Top with the skate filets and drizzle the sauce over the skate filets. Garnish with the dried parsley leaves and serve.