Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

Ingredients

• 1/2 bunch asparagus, trimmed
• 1 slice of bacon, cut into ¼-inch-wide strips
• 1 tablespoon unsalted butter
• 8 pearl onions
• 4 ounces cèpes (porcini)
• 4 ounces chanterelles
• 4 ounces oyster mushrooms
• 4 ounces morels
• 2 tablespoons garlic butter (recipe follows)
• Four 6-ounce halibut fillets
• 2 cups veal jus (if this is not available, substitute reduced beef stock)
• 8 pieces tomato confit (recipe follows)
• 1 tablespoon sliced chives, to garnish
• 1 tablespoon chopped Italian parsley
• 1/2 pound unsalted butter, softened
• 2 tablespoons minced garlic
• 1 tablespoon minced shallot
• 3 tomatoes, cored, peeled, and cut into ¾-inch-thick wedges
• Fine sea salt and freshly ground white pepper
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons thyme leaves

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