"This recipe is one of my all-time favorites.  It's easy, light and one that your guests or family members will be talking about for months," Chef Lee said.

Serves 4 

Ingredients:

Salt

Large bunch fresh green asparagus spears, about 1 1/2lb, trimmed

1 tablespoon olive oil

4 sea bass fillets, about 8oz each (Seafood Department)

HEB Basting Oil (Cooking Connection)

Basil, Olive, and Walnut Sauce (recipe will follow)

4 basil leaves

1 lemon, cut into 4 wedges

Basil, Olive, and Walnut Sauce

Ingredients: 

1/2 cup shelled walnuts, lightly toasted

3/4 cup fresh basil leaves, roughly chopped

1/2 cup flat leaf parsley, roughly chopped and squeezed dry

1/2 cup freshly grated Parmesan (Grana Padana) (HEB Deli Department or Cheese Shop)

6 anchovy fillets, rinsed, dried, and chopped

1 1/2 tablespoon capers, squeezed dry

1/2 cup Kalamata olives, pitted and sliced

2 teaspoons coarsely ground pepper

1/4 cup olive oil

Directions: 

Pre-heat the oven to 450.