Poached Cod & Asparagus

This was a recipe adapted from an Eating Well recipe for Poached Cod & Asparagus.  I liked the way this came out, especially the asparagus.  The meal was very good - and very healthy.  But on the downside, it definitely tasted like a healthy meal.  But then again, if you can get this much nutrition with very little fat, it has to be a good thing - right?

Ingredients (serves 3)

2 tbsp Lemon juice
1 cup Dry white wine
2 tsp Cornstarch
1 Shallot, finely chopped
2 bay leaves
1 pound Cod, cut into 3 equal portions
1/2 tsp Kosher salt, divided
1/4 tsp Black pepper
1/2 tsp Dried tarragon
1 bunch Asparagus, trimmed
1/2 cup water
1 lemon, sliced 1/3" thick
1 tbsp Butter

Directions
1. Whisk the lemon juice, wine and the cornstarch until combined. Add the chopped shallot and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until thickened, around 10 to 12 minutes.
2. Sprinkle cod with 1/4 teaspoon Kosher salt, black pepper and dried tarragon.
3. Place asparagus in an even layer in a large skillet. Add 1/2 cup water and lemon slices to the pan. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 6 to 7 minutes.
4. Remove the bay leaves from the reduced sauce.  Add 1 tbsp of butter and mix thoroughly until melted.  
5. Serve the fish and asparagus topped with the sauce.