Fried Red Snapper with Asparagus

Sprinkle fish fillets with lemon juice and season with salt and pepper.

Rinse asparagus, peel the bottom third if necessary and cut off the ends. Cook asparagus in salted boiling water until al dente, about 12 minutes.

Chop parsley leaves.

Fry fish fillets in a non-stick pan in 2 tablespoons oil over high heat for about 2 minutes on each side. Remove from heat and keep warm.

Add the remaining oil to the pan and sauté parsley and walnuts briefly. Season with salt and pepper.