DIRECTIONS
Preheat the broiler.
Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden. Watch closely.
Combine the toasted almonds, 2 TBSP. olive oil, the lemon juice, honey, mustard, ¼ cup water, salt and pepper to taste, in a blender and mix until smooth.
Transfer to a bowl; stir in the parsley.
Toss the asparagus with the remaining 1 TBSP. olive oil, 1 TBSP. water, 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.
Sprinkle the fish with ¼ tsp. each salt and pepper and arrange on same baking sheet, rounded side down; broil until opaque; 3 minutes.
Turn fillets, brush with some almond sauce and continue broiling until cooked through, 3 to 5 minutes.
Divide fish and asparagus among plates and top with the remaining almond sauce.
Serves 4.