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1
Bring a pot of salted water to a boil. Add the asparagus and cook 3 to 4 minutes, until just barely tender. Drain and immediately plunge into an ice water bath to cool; drain and set aside.
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2
In a large casserole, cook bacon over medium heat until it has rendered its fat and is crisp. Drain on a paper towel.
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3
Pour off all the bacon fat from the casserole; melt the butter. Add the pearl onions and 1 tablespoon water and cook until tender.
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4
When the onions are tender, add all the mushrooms and the garlic butter, season with salt and white pepper, and cook until the mushrooms are softened, about 5 minutes.
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5
Meanwhile, season the halibut on both sides with salt and white pepper. Add the veal jus to the pot and bring to a boil. Add the halibut, cover, and cook for 2 minutes.
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6
Add the asparagus, tomatoes, and bacon to the casserole. Bring back to a simmer and cook for another 2 to 4 minutes, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to your lip.
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7
Garnish the fish with sliced chives and serve at the table from the casserole.
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8
Wrap the parsley in a square of cheesecloth (or paper towel) and squeeze to remove excess moisture.
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9
Whip the butter in the bowl of a stand mixer until creamy. (This can also be done by hand in a large mixing bowl.) Add the garlic, shallot, and parsley and mix well.
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10
Transfer the butter to a plastic container and store, tightly sealed, for up to 1 week in the refrigerator or up to 1 month in the freezer.
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11
Preheat the oven to 200u00b0F.
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12
Line a baking sheet with parchment paper and arrange the tomatoes on the pan. Season the tomatoes with salt and white pepper and drizzle with the olive oil. Sprinkle the thyme leaves over the tomatoes.
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13
Bake the tomatoes for 1 to 1 1/2 hours, until they've collapsed and flattened a bit and have browned lightly. Remove from the oven and let cool to room temperature.
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14
Transfer the tomatoes to a container and store, tightly sealed, in the refrigerator for up to 1 week.
