Rinse the asparagus and the spring onions. Cut off the chewy part of the asparagus (the bottom).
Drizzle a bit of oil over the asparagus and the spring onions — season with salt and pepper.
Fry in a pan on medium to high heat for 10 minutes. Make sure the asparagus do not get too soft.
Put on a plate and cover with tin foil to keep warm.
Butter: Heat the butter in a pot over medium heat until it turns golden brown. Strain the butter through a tea sieve. Let it cool a couple of minutes. Mix in the herbs and the onion. Season with salt and pepper.
Peel the Norwegian Lobsters. Mix the parmesan, lemon zest and the dill in a bowl.
Season the fish with salt and pepper.
Fry skinside down on medium heat for 7 minutes. Turn the fish over and fry for another 7 minutes.
Place the fish on a plate and keep it warm.
Place the Norwegian Lobster in a frying pan and sear them for about 2 minutes.
Remove them from the pan and roll them in the bowl with parmesan, lemon zest and dill.
For serving: Put the asparagus and the onions on a plate, add the fish and top with the Norwegian Lobster. Heat the butter and drizzle over the fish. Sprinkle with the excess parmesan, lemon zest and dill.