Put the stock, cream and seasonings in a large pan and reduce by one-third. Heat a thin layer of oil in another pan and cook the lightly floured and seasoned fish with a good squeeze of lemon juice until lightly coloured.
At the same time, put the asparagus in a pot of salted rapidly boiling water and, the second it comes back to the boil, remove and add to the cream mixture with the herbs and butter. Swirl to melt the butter. Then spoon into 4 large flat soup bowls and top with the fish fillets.
This recipe is from Huey's All Time Favourites, available now from New Holland Publishers.