Roasted Halibut & Asparagus With Melted Leeks

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1 pound medium-thick asparagus

Olive oil

Salt and pepper to taste

1 1/2 pounds halibut (skin on), about 1 1/2 inches thick

1 large leek (white and light green parts only), washed and thinly sliced

1 cup low-salt fish stock or chicken broth

Squeeze of lemon juice

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