• Preheat oven to 350 degrees. Season fish with salt and pepper and hold in refrigerator while asparagus and morels are prepared.

For the Asparagus:

• Bring large pot of salted water to a boil. Add the asparagus and cook until just tender. Remove from pot and shock in ice water until cool. Drain and set aside.

For the Asparagus Sauce:

• In a sauté pan, melt butter and heat to just foaming. Add shallots and garlic, and cook until translucent. Add asparagus stems and cook for 2 to 3 minutes. Deglaze with white wine and reduce by half. Add stock, bay leaf and thyme and simmer until asparagus is tender. Place in blender and puree until smooth. Strain through a fine strainer into a saucepan and keep warm.

For the Morel Mushrooms:

• Clean fresh morels with a brush to remove dirt. Place in a bowl of salted water for 2 minutes. Remove and place in bowl of fresh water for 1 minute, stir, drain and pat dry. Cut in half and place in a strainer lined with paper towels. In sauté pan, heat olive oil, add garlic and thyme and cook until translucent. Add mushrooms and cook for 5 to 7 minutes. Season with salt and pepper, add the butter and toss to coat. Remove from heat and cover to keep warm.

For the Halibut:

• Remove halibut filets from refrigerator. Press one side of the halibut into the chopped almonds. Heat olive oil in sauté pan and sear the fish, almond side first, until almonds are browned. Turn the fish onto a baking platter. Repeat until all fish is in platter. Place the platter into the oven and cook 6 to 8 minutes until fish is flaky to the touch. Remove from oven. Place dinner plates in oven to warm. Melt butter in sauté pan and heat until foaming. Baste fish with the butter and cover to keep warm.

To serve:

• Heat asparagus sauce, add asparagus tips and toss together until tips are warmed. Strain sauce onto warm dinner plates and place the halibut in center of plate. Divide the asparagus tips and the morel mushrooms evenly among the 8 plates and serve.