Swordfish with Thyme-Scented Asparagus

The scents of honey, orange, and thyme instantly evoke the Mediterranean. This easy, lyrical recipe is from Saüc, one of my favorite restaurants in Barcelona. The owner, Xavier Franco, prepares it with gorgeous loins of monkfish. It’s hard in this country to find monkfish that’s high-quality enough to be so simply grilled, so I’ve substituted swordfish. (Grilled or seared scallops or shrimp would also be delicious prepared this way.) The drizzle of fruity olive oil and sprinkling of salt at