Bring a large pan of water to a boil.  Add a pinch of salt, then the asparagus and cook for 2-3 minutes.  Drain and immediately plunge the asparagus into a bowl of ice water to chill and stop further cooking.  Drain again and set aside.

Place the olive oil in a large saute pan and heat until sizzling.  Turn the heat down to medium, add the sea bass fillet, skin side down, and cook for about 2 minutes.  Flip the sea bass over and transfer to  shallow baking dish.  Cook in the hot oven for about 8-10 minutes, depending on the thickness of the fish.  While the fish is cooking, heat the asparagus spears in a saute pan for 5-6 minutes, or until tender, turning occasionally.  Toss the cooked asparagus in the HEB Basting Oil, then set aside and keep warm.

Divide the warm asparagus spears between 4 serving plates, all the tips pointing in the same direction.  Place a cooked sea bass fillet on each asparagus serving, then top with about a tablespoon of the basil, olive, and walnut sauce.  Garnish with a fresh basil leaf and a wedge of lemon.  Serve immediately.