1½ pounds asparagus, 2 bundles, trimmed of tough ends, then cut into 2-inch pieces on bias
1 bundle spring onions or leeks, cleaned and bias-cut
Non-aerosol cooking spray
Salt and pepper
1 lemon, halved
Four 6- to 7-ounce skinned snapper filets or other firm sustainable choice of fish
1 tablespoon fresh thyme, chopped
Splash of Pernod or white Balsamic vinegar
½ cup white wine
2 tablespoons butter
Chopped fresh tarragon and parsley, to serve
Heat a large skillet over medium-high heat.
Combine the asparagus and onions. Spray pan with oil, add vegetables and season with salt and pepper, add the halved lemon cut-side down to the pan to char, cook 4 to 5 minutes, tossing occasionally, remove to platter and douse with juice of ½ charred lemon once cool enough to handle. Add more oil and season fish with salt and pepper and place skinned-side up, cook 3 minutes, turn and season with thyme, cook 2 minutes more, place on plate and top with juice of ½ remaining charred lemon.
To pan, reduce heat and add Pernod or vinegar, then wine and butter, add vegetables back to pan and toss, set fish in place over vegetables, spoon a bit of sauce over fish and top dish with tarragon and parsley to serve.