Ingredients

• 2 bunches asparagus, trimmed, halved lengthwise if thick, divided
• 6 Tbsp. unsalted butter
• 7 Tbsp. extra-virgin olive oil, divided
• 1 tsp. Aleppo-style pepper
• 2½ lb. skinless halibut, salmon, or arctic char fillet
• Kosher salt, freshly ground pepper
• 2 bunches ramps or scallions, trimmed
• ¾ cup Castelvetrano olives, pitted, torn
• ¼ cup finely chopped chives
• ¼ cup fresh lemon juice
• 2 Tbsp. coarsely chopped tarragon, plus leaves for serving
• Boiled small waxy potatoes and lemon wedges (for serving)

Directions

• 1. Preheat oven to 325°. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
• 2. Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
• 3. Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.
• 4. Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
• 5. Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

Photos