Blanch` the asparagus in boiling water for 2 minutes than cool in cold water. Meanwhile, sauté the onion and garlic in pan then add the fish stock and white wine. Reduce by half, then add the cream and continue to reduce till you achieve the right consistency. brush the filleted merluzz with a little olive oil. Place the asparagus stems in the middle and roll up . Place on a baking tray and cook the merluzz in oven for 10 minutes. Serve the baked merluzz with the creamy white wine sauce.