Place the rib and brisket of beef in the stock, then add the onion and the chopped herbs. Simmer over a gentle heat for about 90 minutes. Wash and peel the asparagus, cutting off the 'wooden' ends ...

Divide up the mash next to the crispy sea bass, skin side up. Toss the raw peas and asparagus ribbons with the juice from 1 lemon and 1 teaspoon of oil, and then pile delicately on top.