Fish with honey and vinegar

• 1/2 pound slender asparagus
• 3 1/2 tablespoons butter
• 1 1/2 tablespoons finely minced shallots
• 4 fillets of St. Pierre (John Dory), sea bass or gray sole; total weight about 1 pound
• 1/4 cup white-wine vinegar
• 1/2 tablespoon honey
• 1 tablespoon water or fish stock
• 1 teaspoon fresh lemon juice

1. Snap off the ends of the asparagus where they break naturally, then steam them about 2 minutes.
2. Set aside, covered or wrapped in foil to keep them warm.
3. In a skillet large enough to hold the fish in a single layer, heat 3 tablespoons of the butter over medium heat.
4. Before the foam subsides, add shallots.
5. Saute until shallots become translucent.
6. Dry fish fillets on a paper towel, add them to skillet and cook over high heat about 1 1/2 minutes on each side, until they are barely cooked through.
7. Do not overcook.
8. Remove fish to a platter and cover to keep warm.
9. Add vinegar and honey to skillet and simmer 3 to 4 minutes, until liquid has reduced somewhat.
10. Whisk in remaining butter and add water or stock and lemon juice.
11. Cook briefly until sauce is syrupy.
12. Transfer fish to each of four plates, spoon about a tablespoon of sauce over each fillet and garnish with a few asparagus spears.

asparagus, butter, shallots, total weight, whitewine vinegar, honey, water, lemon juice

Taken from cooking.nytimes.com/recipes/2619 (may not work)