Trim the woody ends off the asparagus. Slice on a sharp bias into 2-inch pieces.

If using frozen peas, set out to thaw.

Pat the cod dry. Season both sides with flaky salt. Let rest 10 minutes.

Bring the Kettle & Fire Lemon Thyme Broth to a bare simmer in a wide saucepan.

Drop the asparagus into the broth and cook 60 to 90 seconds. Lift out and set aside.

Lower the heat. Slip the cod into the broth, half-submerged. Add a splash of water if needed.

Cover and poach 6 to 8 minutes, until the flesh flakes cleanly.

Add the peas at the 5-minute mark.

Lift the cod into a wide shallow bowl. Arrange the asparagus and peas around.

Ladle the hot broth over the top.

Drizzle with olive oil and finish with flaky salt.