Swordfish with Madeira and Asparagus

Ingredients

• 1 kg green asparagus
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 tbsp Lime juice
• 1 Shallot
• 4 swordfish steaks (about 180 g each)
• 2 tbsp butter
• 100 ml Madeira wine
• 1 tbsp chopped chives

Instructions

1. 1.

   Peel the lower third of the asparagus and sauté the spears in a hot pan with oil until browned. Season with salt and pepper, deglaze with lime juice and a splash of water, cover and steam gently for 6-8 minutes.

2. 2.

   Dice the shallot finely. Rinse the swordfish, pat dry, season with salt and pepper, then sear in a non-stick pan with butter and shallots for about 1 minute per side until golden brown. Deglaze with Madeira wine and let the sauce thicken over low heat for 2-3 minutes. Sprinkle chopped chives and adjust seasoning with salt and pepper.

3. 3.

   Arrange the asparagus on plates, place the swordfish on top, drizzle with the sauce, and serve.