Za’atar Crusted Halibut with Beurre Blanc – La Tourangelle

Ingredients

• 1 pound asparagus, bottoms trimmed
• 2 teaspoons La Tourangelle Organic Extra Virgin Olive Oil
• 1 teaspoon kosher salt
• 1/ 2 teaspoon black pepper
• squeeze of lemon
• 1/ 2 cup dry white wine
• 2 tablespoons lemon juice, about 1/2 a lemon
• 2 tablespoons heavy cream
• 2 teaspoons minced shallot
• 4 tablespoons unsalted butter, cold, cut into 1" cubes
• salt, to taste
• cayenne pepper, to taste, optional
• chives, for finishing
• 6-8 ounces halibut filets, skin removed, center cut is best
• 3 tablespoons flour
• 3 tablespoons za'atar spice
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 3 tablespoons La Tourangelle Grapeseed Oil
• 1 tablespoon unsalted butter