Seared Halibut with Asparagus, Citrus Beurre Blanc

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Yield: 10 servings

 Method

1. Peel and blanch the asparagus.
2. Cut them into even lengths and season.
3. Season and sear the halibut in a large sauté pan.
4. In a sauce pot add wine, lemon juice, black pepper corns, thyme, and honey and reduce until it is fine syrup.
5. Add heavy cream and reduce by half.
6. Small dice butter and slowly add to cream reduction.
7. Once all the butter is added season and strain through a fine chinois.