4 four-ounce halibut filets
4 pieces prosciutto, sliced thin
1/4 cup olive oil

1 bunch asparagus, trimmed

Saffron Cream
1 tablespoon olive oil
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/4 cup white wine
pinch of saffron
2 cups heavy cream
salt to taste
ground black pepper to taste

Wrap halibut with prosciutto and reserve. In a sauté pan heat olive oil over medium-high heat. Place halibut in pan and sear for 1 minute on each side. Remove from pan and place in a 350 degree pre-heated oven for 10 minutes or until fish is firm and done.

Fill small sauce pot with water and bring to a boil. Place asparagus in boiling water and blanch for 3 to 5 minutes or until bottom of asparagus is tender. Remove from water and place in a colander to cool.

In a sauté pan heat oil over medium-high heat. Add shallots and garlic, sweat until shallots are translucent and aroma is apparent. Add white wine and saffron and reduce until au sec. Add heavy cream and reduce by half or until sauce coats back of spoon. Adjust seasoning with salt and pepper, if needed.

Place asparagus, about five, on plate. Top with halibut and garnish with sauce. Serves 4.