1. Pat the halibut fillets dry with paper towels. Season both sides generously with salt and black pepper. Snap off the woody ends of the asparagus spears.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the trimmed asparagus and cook for 3-5 minutes, stirring occasionally, until it’s bright green and crisp-tender. Remove the asparagus from the skillet and set it aside on a plate.

3. Add the remaining 1 tablespoon of olive oil to the same skillet. Once the oil is shimmering, carefully place the seasoned halibut fillets in the hot pan. Sear for 3-4 minutes per side, or until the fish is golden brown and cooked through. The fish should flake easily with a fork when done. Avoid overcooking, as halibut can dry out quickly.

4. Remove the cooked halibut from the skillet and place it on the plate with the asparagus. Reduce the heat to medium-low. Add the butter and minced garlic to the skillet, stirring for about 30 seconds until fragrant. Do not let the garlic burn.

5. Pour in the fresh lemon juice and chicken or vegetable broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 1-2 minutes, allowing it to reduce slightly and thicken.

6. Return the halibut and asparagus to the skillet, tossing gently to coat them in the lemon sauce. Garnish with fresh chopped parsley. Serve immediately, ensuring each plate gets a good drizzle of the flavorful sauce.