Wrap each piece of clean monkfish with bacon, skewer if necessary.
Melt 150g butter in a pan and bring to a foamy sizzle.
Place the monkfish into the pan and turn once the bacon has crisped.
Turn the pan to low/off and put on the lid.

Put the asparagus into the steamer.
Keeping an eye on the monkfish, steam the asparagus until al dente.

Cut the monkfish into medallions and stack in the center of the plate.



Plate the asparagus in a row, with some of the pan butter over it and the fish.