| 1 box | PLUS® Rotini |
| 1 pound | fresh asparagus |
| 1/3 cup | extra virgin olive oil, divided |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 pound | halibut filets |
| 1 pint | cherry tomatoes, cut in halves |
| 1 clove | garlic, minced |
| 2 teaspoons | lemon zest |
| 1 teaspoon | Dijon mustard |
| 1/4 cup | lemon juice |
| 1 tablespoon | fresh Italian parsley, chopped |
| 1 teaspoon | fresh marjoram, chopped |
| 1 bunch | scallions, white part only, chopped |
BRING a large pot of water to a boil.
TRIM asparagus and place in a re-sealable plastic bag with 1 tablespoon olive oil. Season with salt and pepper; set aside.
SEASON halibut with salt and pepper. Place in another re-sealable plastic bag with 2 tablespoons olive oil. Marinate for 15 minutes.
MIX garlic, lemon zest, juice, mustard, and remaining olive oil in a small bowl. Season with salt and pepper; set aside.
COOK one minute less than the recommended cooking time. Drain and spread on a baking sheet to cool. Toss with 1 teaspoon olive oil.
COOK asparagus on a heated grill for 3-5 minutes or until tender.
GRILL halibut on both sides until cooked through.
COMBINE pasta and vinaigrette in a large bowl. Add marjoram, parsley and cherry tomatoes. Gently flake halibut into bowl. Cut asparagus into 2 inch pieces. Add to bowl.
MIX well. Refrigerate 2 hours before serving.