Roasted Halibut and Asparagus with Cilantro Sauce

This plate is what you might call verdant - very green!  It's also super tasty, easy to prepare and bursting with seasonal awesomeness.  Winner!

~serves 2-3 for dinner~

ingredients

• 1 bunch asparagus
• 12 to 16oz halibut
• olive oil
• salt
• pepper
• 1 clove garlic
• 1/2 bunch cilantro
• 1/2 lime
• 1/4 cup olive oil
• 1/2 jalapeño pepper  

Turn your oven on to 400 and rinse your asparagus.  Trim the ends off and discard, then cut the remaining stalks into 2 -3 pieces.  Toss with olive oil and sprinkle with salt and pepper.  On a foil lined cookie sheet, arrange the asparagus on one side, (you'll want to leave a little room to add the halibut in a bit), tuck it into the oven and set your timer for 12 minutes.  

If we haven't already done it for you (just ask!), skin and slice your halibut into 1" thick slices and then into medallions.  Toss in olive oil and sprinkle with salt and pepper.  When the first block of cooking time is up on the asparagus, pull the pan out of the oven and arrange your halibut chunks in an empty spot.  Return the pan to the oven and set the timer for 8-10 more minutes.  

While your halibut is cooking, make the sauce!  In a blender, add the clove of garlic, the 1/2 bunch of cilantro, the juice of the lime, the olive oil, the jalapeño (no seeds!) and a few twists of salt.  Blend until thoroughly combined and liquified.   When the halibut is done cooking the asparagus is done too!  Remove from the oven, artfully arrange on a plate, drip a spoonful of the sauce overthe top like Jackson Pollock and sprinkle with a smattering of parmesan cheese.  Bam!  You're a genius!  Enjoy!