1. Chop fresh basil leaves to the amount of just over 1 tablespoon (around 5-6 larger leaves should do the trick).

2. In a small bowl, melt 2 tbsp of butter in a microwave for about 30 seconds.

3. Mix the basil, capers, and lemon juice in the bowl with the melted butter until fully mixed. Place in the refrigerator to cool and solidify.

4. Pre-heat oven to 425. "Pop" off base of the asparagus (bend gently until solid bottom comes off). Rinse off the asparagus spears and let dry until oven is fully preheated.

5. Season swordfish steaks on both sides with Kosher salt and pepper. Make sure it is pressed in to stay on the meat. 

6. Place the asparagus on a non-stick oven pan, drizzle with olive oil. Sprinkle a pinch of Kosher salt, and lightly dust with garlic powder and lemon pepper. Mix around to fully coat each spear, and then spread out to bake for 12 minutes.

7. Heat up what you plan to use to cook the swordfish on to medium-high heat. If you are using a cast iron skillet or a cast iron grill plan, be sure it's been greased lightly with oil prior to heating. If you are using a grill, also make sure the grate is cleaned and less likely to stick.

8. Once fully heated, grill the swordfish on each side for 5 minutes, a minute or so longer if your swordfish is thicker. To test for doneness, stick a 1/4 of the tines of a fork in the thickest part of the fish and lightly twist. If it's done, it'll flake nicely. Take off heat and be ready to serve promptly.

9. Remove asparagus once done, and remove the butter from the refrigerator for plating. 

Plating: Place half of the asparagus on one plate and half on another, spread out flat. Place the swordfish still hot on the asparagis, and take a scoop of butter and place it on top. It will melt and become a delicious sauce!