Flounder in Asparagus Sauce

These are the last days to find fresh asparagus therefore I couldn't avoid to buy them as for another year I could just find frozen ones that aren't even remotely comparable to the fresh ones. I still had the problem how to cook them: it's summertime, béchamel and ham rolls are too filling, and I already tried that recipe. Why don't use them upon some seafood? I asked to myself. The taste of asparagus should work well together with the delicate flavor of seafood like sole or flounder.

Ingredients for approximately 4 persons: 1 1/3 oz. of flounder, 2 and 1/5 oz. of fresh asparagus, 2/3 cup butter, breadcrumbs, half onion, white wine, salt, pepper.

Preparation: clean both the asparagus, cutting away their wooden part, than the fishes. Boil the asparagus in copious salted water (or using a steamer) being careful not to mush their heads that you need to take apart. Crush the remnant part of the asparagus and put it to cook for half an hour in a pan with the butter, salt and pepper as you like, wetting it with some white wine and water so to keep the sauce in a creamy state. In the meanwhile bread the seafood and put it to fry with a knob of butter for a couple of minutes, until both the side will get a golden color. At the point take out the seafood, spred the hot sauce upon it and garnish with the asparagus heads that you previously warmed so they will have the same temperature than the sauce.