1 lb. white asparagus, peeled and rinsed
5 tomatoes
2 tsp. garlic, finely chopped
1 tbsp. vegetable or safflower oil
8 pieces of scrod
Flour for dusting
6 tbsp. butter
3/4 c. slivered almonds
1 tsp. tarragon
1 tsp. thyme

Cook asparagus until barely tender and set aside to drain. Skin tomatoes and chop coarsely. Heat oil in a skillet; add tomatoes, garlic, tarragon, and thyme; saute lightly. Transfer mixture to a serving dish; arrange whole asparagus on top and place in warm oven. Dust scrod with flour. In another skillet, brown quickly in butter on each side. Arrange scrod on top of asparagus and tomatoes. Toss almonds in pan with scrod. Serve.