FOR 3 SERVINGS:

• 1.500 kg asparagus
• 80 gr. of extra virgin olive oil
• 1 boiled potato 
• 1 lemon juice
• salt
• 750 gr. slices of sea-bass (about 120 gr. each)
• carrots 

Boil the tender part of the asparagus, then blend them in a food processor, with a boiled potato, the oil, the lemon juice and the salt. Pour the cream obtained onto a plate, place the boiled bass on top.
Decorate with asparagus tips, new potatoes, boiled carrot balls and some lettuce. This dish can also be eaten cold.