Start by marinating the asparagus, leaving them to macerate with salt and lemon for a few hours. Shell the red shrimp and prawns and sear them in a pan with a knob of butter, a little mint and sage and a sprinkling of black pepper. Boil the water and cook the bavette. Once ready, sauté everything in a pan: bavette, fish and asparagus, adding a little extra virgin olive oil. Serve garnished with parsley and raw green chilli finely chopped.