Sautéed Monkfish with Asparagus and Chervil Sauce

• 1 X 900 g/2 lb monkfish tail
• 16 thin asparagus tips

Fillet the monkfish tail and remove all of the dark meat and discard. Cut each fillet with the knife slightly angled into 10 slices about 5 mm/¼ inch thick. Peel the asparagus tips if necessary, tie them into bundles and cook in boiling salted water until still slightly crisp, then refresh in iced water. When cold, cut each tip into 3 or 4 pieces about 4 cm/1½ inches long at a