Tucanare with Tiaoba, Guava and Passion Fruit

Cook the asparagus in water and salt until tender

Drain and place in cold water to stop cooking

DRAIN and reserve

Season the fish with salt and black pepper

In a skillet, heat half of the oil and brown the fillets for six minutes on each side

In a saucepan, sauté the tiaoba in the remaining oil for five minutes

Season with salt and black pepper

Add the asparagus and cook for another three minutes

In a saucepan, boil the passion fruit juice and guava pulp with salt and black pepper

Serve the tucanare over the tiaoba and asparagus, with the passion fruit and guava sauce around

Decorate with tiaoba leaves and guava pieces.