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1
Bring a large pot of salted water to a boil.
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2
Add the asparagus and blanch for 2 minutes.
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3
Using a spider, remove the asparagus from the boiling water to a colander set over the sink.
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4
Add the shelled fava beans to the boiling water and blanch for 2 minutes.
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5
Using a slotted spoon or a spider, remove the fava beans and add to the colander with the asparagus.
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6
Fill a small saucepan with about 2 inches of water and set over low heat.
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7
Cover with a heat-resistant glass bowl (big enough to hold 2-3 cups of liquid).
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8
In a medium saucepan set over medium-high heat, combine the shallot, vinegar, and wine.
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9
Cook 5-8 minutes or until reduced to about 2 tablespoons.
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10
Turn off the heat source and allow the shallot mixture to cool slightly, about 2-3 minutes.
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11
Over low heat, add the butter three pieces at a time, whisking until almost completely emulsified.
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12
Continue until all of the butter has been combined.
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13
Stir in the thyme and season with a pinch of sea salt and fresh ground pepper.
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14
Taste and adjust seasonings.
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15
Add the sauce to your prepared glass bowl set over the simmering water (this will keep your sauce warm without separating).
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16
In a large cast-iron skillet set over medium-high heat add 1 tablespoon of extra virgin olive oil to coat.
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17
Add the halibut filets and cook for 3 minutes.
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18
Gently flip the halibut filets over and cook for 3 minutes.
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19
Add the blanched asparagus and fava beans to the skillet, stirring them frequently.
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20
Remove the skillet from the heat.
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21
Plate the halibut filets, asparagus, and fava beans.
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22
Pour the sauce over the filets and serve immediately.
