Directions:

1. Stir fry shallots with olive oil, add white wine and cook until it has a syrup-like consistency, then add fish stock, along with basil and salt. Add unsalted butter to form Fragrant sauce.
2. Cut asparagus into strips, sauté with butter, and spread on the plate. Steam yellowfin sole for 3 minutes, and drizzle with fragrant sauce.