Course the Second: Halibut on a Bed of Sauteed Asparagus, Wild Mushrooms, and Pea Vines with Saffron Aioli

This recipe is written like a real honest-to-goodness restaurant recipe. The ingredient, amount and what to do with it all on the same line and then the instructions below. As is, it only makes one serving. I'm sure that you can multiply, if necessary.

If anyone makes any of these recipes, I would be most grateful if you could let me know what you thought of them. Thanks!

Sauteed Pacific Halibut on a Bed of Asparagus, Wild Mushrooms, Pea Vines and Saffron Aioli

I call for halibut, but any mild, white fish would be lovely.

white wine 1 tsp
saffron 1/16 tsp
garlic 1/16 tsp finely minced
fresh mayo 1 TB
halibut 3 oz skinned, boned
olive oil 1 tsp

butter 2 tsp
oyster mushrooms 1 oz trimmed, rough chop
asparagus 1 oz trimmed, in 1-inch pieces
pea vines .5 oz trimmed, rough chop

pea vine flower (from vines) 1
salt
ground pepper

Heat wine in a saute pan and add saffron. Set aside for 10 minutes. Stir mixture into mayonnaise with garlic. Pour into squeeze bottle.

Salt and pepper halibut on both sides. Heat olive oil in a saute pan. When hot, add fish. Cook 4-5 minutes, or until fish is slightly browned, then turn. Cook another 1-2 minutes or until fish is cooked through.

Meanwhile, in a saute pan, melt butter. Add mushrooms and a generous pinch of salt and pepper. Cook mushrooms until slightly browned. Add asparagus and cook until stalks turn bright green, about 4 minutes. Add shoots and stir until slightly wilted.

Place vegetables in center of plate and put fish on top. Decorate with aioli and pea flower.