Ingredients

• 600 g green asparagus
• 6 pcs amberjack slices
• 200 g shelled fresh peas
• lemon
• lime
• marjoram
• Taggiasca olives in oil
• extra virgin olive oil
• salt
• White pepper

For the recipe of amberjack and lemon-flavored first fruits, marinate the amberjack steaks with 3-4 tablespoons of oil, a pinch of white pepper, a few sprigs of marjoram and the grated rind of 1/2 lemon for 30 minutes. Clean the asparagus, boil them in salted water for 6-7 minutes, then drain and cut them into slices lengthwise. Blanch the peas in salted water for a couple of minutes. Season the asparagus and peas with oil and salt. Brown the slices with the marinade on the part of the skin for about 3 minutes, then turn the slices and continue cooking for a couple of minutes on each side, adjusting with salt. Turn off and season with lemon zest and grated lime zest. Serve the amberjack slices with asparagus and peas, complete with a handful of Taggiasca olives.

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