Place the flour on a work surface and create a well in the center. Pour the yolks into the well, mixing with a fork to incorporate the flour. Knead by hand for about 6 minutes until a flexible dough forms. Chill for at least 2 hours. Roll the dough using a pasta machine to a thickness of 5-6. Cut the pasta to the desired size, and freeze until ready to use.

Heat a pan with olive oil and butter, then sauté the shallot and garlic. Add the asparagus and sauté briefly. Pour in the white wine, allowing it to evaporate, and then add the butter while stirring. Turn off the heat.

Cook the pasta in boiling water for about 3 minutes. Add the pasta to the sauce, then grate Parmesan, lemon zest, and lemon juice over it, stirring to create an emulsion.

Cut the fish in half, sear on both sides over high heat, and serve over the pasta.