Dandelion Asparagus with Turbot
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.
Rinse and trim dandelion, shake dry and tear into pieces.
Season fish fillets with salt and pepper and gently fry in a small pan with butter on each side for about 4 minutes.
Combine vinegar with ketchup, Worcestershire sauce, sugar, salt and pepper and oil and beat with a whisk to mix.
To serve, spread asparagus and dandelion on plates, drizzle with dressing and serve turbot fillets on top.