Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.

 

In a medium bowl, toss sea bass with cornstarch. Coat a 12" non-stick skillet with vegetable cooking spray and set over medium-high heat. Add sea bass and sauté‚ stirring occasionally, about 5 minutes, until fish is golden brown and opaque throughout.

 

Remove sea bass from skillet; set aside and reserve. Add garlic to skillet; sauté‚ 10 seconds. Stir in asparagus, broth and juice. Cover and cook 3 minutes.

 

Return sea bass to skillet; cover and cook 1 minute. Remove from heat; stir in walnuts and season with salt and pepper.

 

Spoon rice into individual warm serving bowl; top with sea bass mixture, dividing equally.

 

Yield: 6 servings.