1/4 cup sliced almonds

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon honey

1 1/2 teaspoons dijon mustard

Kosher salt and freshly ground pepper

1 tablespoon finely chopped fresh parsley

2 pounds asparagus, tough ends trimmed

1 teaspoon finely grated lemon zest

4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Directions

1. Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.
2. Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.
3. Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

Recipe courtesy of Food Network
https://www.foodnetwork.com/recipes/food-network-k...