Tuscan Sea Bass with Curry Roasted Asparagus

Ingredients

• 4, 6 oz. Chilean Sea Bass Steaks
• 18 stalks of asparagus trimmed and washed
• 1 pint sliced shitake mushrooms
• 1 pint of cherry tomatoes
• ½ large shallot thinly sliced
• ½ pint of kalamata olives, sliced in half
• 1 lemon (zest it first, then thinly slice it and remove any seeds. Leave a bit at the end to squeeze on fish to serve)
• 1 T salted butter
• 3+ T olive oil (as needed)
• 1 ½ t red wine vinegar
• 2-3 t kosher salt and pepper (see recipe for division of seasoning)
• 1 t Curry Now* curry powder
• 4 scallions sliced
• 5 – 6 leaves of basil, 4 intact and 1 – 2 julienned for garnish