Melt butter in a pan and cook the shallot until soft and the butter turns nut-brown.
Stir in mace and cayenne, cook for two minutes, then strain through a fine sieve back into the pan.
Add lemon juice to the brown butter, then stir in capers, herbs, and shrimps while seasoning to taste.
Coat the Dover sole fillets in seasoned flour and pan-fry in oil for 3 minutes per side.
Steam the trimmed asparagus in a bamboo steamer for 4 minutes until tender.
Toss the steamed asparagus in melted butter and season with salt and pepper.
Serve the sole topped with the shrimp sauce with asparagus on the side.