Swordfish with asparagus 

The fresh swordfish is full-bodied and light at the same time. Accompanied by genuine asparagus, it is the dietary dish par excellence, but without sacrificing taste. With a few moves and a few minutes we can prepare a really good and light dish. Surprising your partner with a delicious but dietary dinner is simpler than ever. After all, you don't need to be a starred chef in everyday life where, in fact, a regular and light diet is a good rule. If you are saturated with meat, you can opt for a vitamin fish, full-bodied, which satisfies but does not make you fat, swordfish (which I adore because it has no bones and I imagine you too!).

I prefer it fresh because when frozen it loses its freshness and risks being hard to chew after cooking on the grill. Cooked on the grill, it remains healthy and keeps its beneficial properties unaltered. Heat a medium-sized grill and place the fresh swordfish steak. Cook it for about ten minutes, over medium heat, don't forget, and turn it from time to time. If the steak is too big, break it in two (or the same will happen at the end of cooking). Personally I don't like overcooked fish, so I avoid it reaching the typical singe marks of overcooking. The fish is cooked when it is perfectly white both inside and out and tends to fall apart. Before removing it from the heat, increase the heat for about two minutes and blend the fish with a glass of white wine. Meanwhile, boil the asparagus in a pot of boiling water for about twenty minutes (no longer or they too will fall apart). Once both the asparagus and the fish are cooked, serve as desired, with plenty of oil and lemon, both on the asparagus and on the swordfish. Salt the steak and the asparagus and serve it all piping hot! Enjoy your meal!

Ingredients (4 people)

4 slices of swordfish

1 bunch of asparagus

1 clove of garlic

Salt

Pepper

Extra virgin olive oil to taste

Preparation

Wash the asparagus under cold water and cut the white part of the stem (crack the last 4-5cm). Tie the asparagus with an elastic band and put them standing with the tips upwards inside a saucepan with high edges with water (it must not cover the tips). Boil for a few minutes until the stem becomes soft. Remove the asparagus from the water. Cut the tips and set them aside. In a bowl, put the stems 2 tablespoons of oil, salt, pepper and blend them with the immersion blender until they become a homogeneous cream. In a pan heat a little oil with a clove of garlic, add the tips of the asparagus, which you have kept aside, and the slices of swordfish. Cook over moderate heat for about 5-8 minutes, turning it at least once. Serve the swordfish, placed on 2 tablespoons of asparagus cream. Add salt and pepper to taste.