Hazelnut-Crusted Halibut With Roasted Asparagus

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1 tablespoon butter

2 teaspoons extra-virgin olive oil, divided

4 (6-ounce) halibut fillets, skinned

1 egg white, lightly beaten

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 cup finely chopped hazelnuts

2 garlic cloves, thinly sliced

1 pound asparagus, trimmed

Cooking spray

1 teaspoon chopped fresh thyme

4 lemon wedges

Roasted Red Potatoes

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