Halibut, Wild Leeks, & Asparagus

Serves 2-3. For each extra filet, double the seasoning and add another 1/2 bunch asparagus

Ingredients

• Kosher salt & freshly ground black pepper (“SNP”)

• 1 bunch asparagus, washed and trimmed

  • Halve lengthwise if stalks are thicker than your index finger

• 4 Tbsp. unsalted butter

  • Optional: 2 more Tbsp.

• 1/2 Tsp. Aleppo-style pepper flakes

• 3 Tbsp. extra-virgin olive oil

• 1 lb. skinless halibut

• 1 bunch ramps, washed and trimmed

• 7-12 waxy potatoes, halved

• 1-2 organic lemons, wedged

• Dressing:

  • 1/4 cup fresh lemon juice

  • Zest of one organic lemon

  • 2 Tbsp. coarsely chopped tarragon

    • Skip this garnish if you don’t have any fresh or dried

Procedure

1. Preheat oven to 163°C (325°F);
2. Boil enough water for your potatoes. Reduce heat to medium low. Add potatoes and Cover pot. Cook until tender (~15 minutes for small Red Potatoes, New Potatoes, or large, cubed potatoes; 20 to 25 minutes for large, quartered potatoes); 
3. While potatoes boil, heat butter in a small saucepan over medium heat. Once butter is melted, add pepper flakes and remove from heat;
4. If your cholesterol is stable, add optional 2 Tbsp. unsalted butter (reserved to dress potatoes);
5. Season both sides of your fish with SNP. Place in the middle of a rimmed baking sheet.
6. Scatter ramps and asparagus spears around fish and season with SNP. Brush 40% of your spiced butter onto the fish and drizzles the rest over vegetables. Gently toss vegetables to coat;
7. Reserve extra butter for potatoes
8. Roast fish undisturbed, until just opaque in the center and asparagus is bright green and tender. 15–25 minutes depending on the thickness of your fillets;
9. Dressing: in a small bowl or mug, stir lemon juice, olive oil, and tarragon. SNP;
10. Transfer fish to a platter; top with ramps and asparagus. Garnish with dressing. Season potatoes with SNP, and serve with lemon wedges.