Pink Ling with Garlic Butter and Lemony Asparagus

Ingredients

• 600 g pink ling fillets
• Salt and freshly ground black pepper
• 2 bunches asparagus, trimmed
• 1 tsp olive oil
• 2 cloves garlic, very finely diced
• ½ cup white wine or vegetable stock
• 50 g unsalted butter
• Juice of ½ a lemon
• 1 tbsp finely chopped parsley
• 1 tsp red chilli flakes (optional)
• Lemon slices to garnish