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Sea Bass With Seared Asparagus, Little Pasta & "Beurre Blanc"

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SF Gate
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main-dish low carb nut free easter dinner french

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Ingredients

12 ounces to 1 pound local sea bass fillets

-- Kosher salt, to taste

-- Freshly ground black pepper, to taste

1 small bunch asparagus, preferably thick, rough ends snapped off and peeled (optional; see head note)

-- Olive oil as needed

2/3 cup small pasta, such as Israeli couscous, fregola or orzo (see note)

3 tablespoons butter + more as needed

2 tablespoons finely minced shallots

1/2 cup dry white wine

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