2. Wash and trim asparagus, and place on baking sheet lined with aluminum foil; set aside.
In small skillet, pour 1 teaspoon olive oil. Sauté garlic until lightly browned. Remove from skillet. In small bowl, combine sautéed garlic and olives. Spread garlic mixture over asparagus.
3. Sprinkle with sesame seeds; add salt to taste.
4. On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in preheated 425° oven for 8 to 10 minutes, depending on the size of the asparagus or until tender, but still crisp.
Servings: 4 Total Time: 15 minutes
And, Here's How I Did This!
Over the weekend, prepare the Mango Salsa. Place salsa in an airtight container, and keep refrigerated until ready to use.
Day of meal prep:
Place aluminum foil over baking sheet.
Line grill pan fitted with rack with aluminum foil.
Chop olives and garlic for asparagus; set aside.
Make glaze for halibut; set aside.
Wash and dry asparagus; cut off ends and discard.
Let's put it all together:
Cook rice according to package instructions beginning approximately 15 minutes prior to placing other two dishes in the oven.
Spread asparagus on baking sheet and drizzle with olive oil.Top with chopped olives and garlic.
Place halibut on rack of grill pan; brush with glaze.
Place asparagus and Halibut in oven.
After 6 minutes, gently turn halibut and brush with other half of glaze.
After 6 minutes, remove both dishes.
Place rice on serving platter; position cooked halibut on top of rice.
Top halibut with mango salsa, and garnish with fresh thyme sprigs.
Arrange asparagus on platter. Garnish with tomato flower.