Directions

1. Preheat oven to 400°F. 

2. Thoroughly wash 1 bunch of asparagus under cool, running, drinkable water. Trim and discard the woody edges. 

3. Bring a stockpot of salted water to a boil. Meanwhile, fill a large bowl with ice water, set aside. Once the water boils, submerge the asparagus. Cook until vibrant green and crisp-tender, about 4 minutes. Using tongs, remove the asparagus and immediately plunge into the ice bath to halt the cooking process. Allow to cool for 1-2 minutes, then remove from the ice bath and pat dry the cooked spears with a paper towel.

4. Pat dry the 1 pound of halibut with a paper towel to remove excess moisture. In a baking dish, add the halibut with skin side down. Drizzle with 2 tablespoons of extra-virgin olive oil, season with kosher salt and freshly ground black pepper. Bake for 12-15 minutes until the fish flakes easily when tested with a fork. Remove from oven.

5. In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Lower the heat, add ½ cup pasteurized heavy cream and whisk to combine. 

6. Meanwhile, wash 1 small handful fresh tarragon and 1 lemon (including the rind) under cool, running, drinkable water. Chop the tarragon. 

7. Add the tarragon to the skillet and the zest of the entire lemon, along with a pinch of kosher salt and a pinch of freshly ground black pepper. Whisk continuously then remove from heat after 1 minute of adding the aromatics.

8. Remove from heat, drizzle over baked halibut and blanched asparagus. Garnish with more fresh tarragon and a squeeze of lemon if desired. Eat up, Mama!