Lay asparagus in a large skillet, and cover with salted water. Cover and bring to a boil, cooking 5 minutes for slender spears, 7 minutes for fat spears, or just until tender. Let cool, cut into thirds, and combine with tomatoes, almonds, onion, olive oil, lime juice, salt and pepper. Cover salad and set aside.
Preheat grill or broiler. Season fish steaks with salt and pepper, and brush with olive oil.
Grill 4 to 5 minutes per side at medium-high heat, or just until fish is opaque throughout. Top grilled fish with heirloom tomato, asparagus and almond salad and serve.
Per serving: 296 calories, 10.5 g total fat, 1.4 g saturated fat, 6.2 g monounsaturated fat, 2.1 g polyunsaturated fat, 7 g carbohydrate, 43 g protein, 77 mg cholesterol, 3 g fibre, 69 mg calcium, 126 mg magnesium, 236 mg sodium, 296 mg potassium, 4 mg vitamin E