Boil caster sugar and 200ml water, then simmer sliced lemons for 20 minutes until translucent.
Boil 2 tablespoons of lemon syrup with the white wine vinegar in a non-reactive pan.
Slowly blend the hot syrup mixture into egg yolks and salt in a food processor.
Slowly blend in 125g of melted butter until incorporated and season with salt and pepper.
Boil asparagus spears in salted water for 1 to 2 minutes.
Drain asparagus and coat with olive oil, salt, and pepper.
Griddle asparagus for 3 to 4 minutes before tossing in 25g of foaming melted butter.
Fry sea bass fillets in hot olive oil for 1 to 2 minutes on each side.
Plate the sauce in a circle and layer the asparagus and fish on top.