Grilled snapper and asparagus with milk and vegetable sauce

Ingredients:

• 4 Mexican snapper fillets (approximately 170 g each)
• 2 bunches asparagus, trimmed
• 3 tbsp extra-virgin olive oil + extra for grilling
• 1 large red bell pepper, seeded and chopped
• 2 cloves garlic, chopped
• 1 shallot, thinly sliced
• 4 sprigs of thyme
• 1 tbsp sherry vinegar, or more (to taste)
• 0.5 cups heavy cream
• 2 tbsp chopped fresh parsley

Preparation:

1. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt, and a few grinds of black pepper. Cook until the peppers are softened, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until almost all the liquid has evaporated, about 1 minute.
2. Add the cream and bring to a boil, then reduce the heat. Simmer, stirring occasionally, until the sauce thickens slightly, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper to taste and add another 1 teaspoon of sherry vinegar if needed.
3. Preheat the grill to high heat and generously oil the grates. Rub the fish with 1 tablespoon of olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the fish skin-side down until grill marks appear, about 3 minutes.
4. Carefully flip and continue grilling until tender, another 1-2 minutes. Grill the asparagus, turning occasionally, until charred and charred, 4-5 minutes.
5. Spoon the pepper sauce onto plates. Top with fish and asparagus, and sprinkle with parsley.