1- Cut the asparagus into even lengths removing the tough end part of the stalk, peel with a potato peeler, if possible a swivel peeler, wash and steam cook for about 6-7 minutes.
2- Cut the asparagus stalks into strips and cut the tips in half lengthwise.
3- Clean the mullet carefully into fillets, removing all the bones, wash, dry gently and cut into strips.
4- Heat the oil in a pan, fry the strips of mullet briskly for about 2 minutes, turning them gently with a wooden spoon; season with a pinch of salt and freshly ground pepper, add the asparagus, heat through and add the torn basil leaves.
5- In the meantime, bring a saucepan of salted water to the boil and cook the penne until they are “al dente”; drain well, add the mullet, asparagus and basil mixture previously prepared, stir the penne carefully and serve hot.