Preparation time30 Minutes
Cooking time25 Minutes
1Preheat the water bath to 80 degrees. Peel the asparagus and remove the dry ends. Season with salt and pepper. Marinade gently with the olive oil. Divide the asparagus and vacuum seal in two foil bags with a small piece of butter
2Cook the asparagus in the water bath for 25 minutes.
3Wash the sea bream and make three diagonal cuts on each side. Gently press the salt, pepper and fennel seeds into the cuts. Stuff the sea bream with the rosemary, thyme and lemon slices. Oil lightly and grill for approximately 11 minutes until crispy on both sides.
4Rinse the wild garlic and roughly chop. Mix with the olive oil, pine nuts and parmesan.
5Leave the cooked asparagus to cool. Remove the bag and briefly place under the grill.
6Pluck the chervil. Mix the grilled asparagus with the lemon juice, some olive oil and the chervil and arrange with the sea bream and the wild garlic pesto.