Steam asparagus until almost soft and set aside. (Do this using your preferred method or you can use a steamer basket above boiling water, or a saucepan containing about 1/2 cup boiling water, add asparagus and cover pan. Cook until all pieces are tender, about 6 to 10 minutes).

Heat the oil and 1 Tablespoon of butter in a nonstick skillet on medium high heat until bubbling (careful not to burn the butter). Season the halibut with salt and pepper.

Add the halibut to the hot skillet and cook until lightly golden brown on both sides, about 3-5 minutes per side. Set the halibut aside and turn the heat to medium low. Add the garlic and saute until fragrant, about 1 minute (careful not to burn).

Add the white wine and deglaze the pan. Simmer to reduce the sauce a bit, about 5-10 minutes. Turn off the heat and add the capers, the remaining butter, lemon (zest and juice) and parsley until butter completely melts. Season with salt and pepper. Check the taste at this point. If you like more of a lemon flavor, add another squeeze of lemon and re-taste. If too lemony, add a little more butter.

Place the halibut fillets on top of a handful of the asparagus and then drizzle with the sauce.

Enjoy!