1 Rinse asparagus, peel only the lower third, trim off ends and cook in boiling salted water for about 12 minutes until al dente, drain, rinse and drain again.
2 Rinse and trim dandelion, shake dry and tear into pieces.
3 Season fish fillets with salt and pepper and gently fry in a small pan with butter on each side for about 4 minutes.
4 Combine vinegar with ketchup, Worcestershire sauce, sugar, salt and pepper and oil and beat with a whisk to mix.
5 To serve, spread asparagus and dandelion on plates, drizzle with dressing and serve turbot fillets on top.