Prep. time: 10 minutes
Cooking time: Under 20 minutes

1. Clean and peel the asparagus; cut off the tough ends (about 5 cm / 2") except for very young thin asparagus;
2. drop into boiling lightly salted water and cook for 10 minutes;
3. drain; dry with a cloth or paper towel;
4. meanwhile, poach the fish fillets for a few moments in boiling water with a pinch of salt;
5. melt the butter in a skillet; add the asparagus once the butter starts to foam and turn the asparagus spears to coat them well;
6. for presentation, alternate a fillet of fish with a few spears of asparagus on each plate; repeat the layering;
7. cover with béchamel sauce and two-thirds of the cheese;
8. put under the broiler for a few seconds; shave the remaining cheese on top and serve immediately.

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An original recipe from the Casa de Sezim in Guimaraes, a vineyard producing white wine of the same name.