Chili-Rubbed Tilapia with Asparagus & Lemon

Ingredients

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tablespoons chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt, divided
• 1 pound tilapia, Pacific sole, or other firm white fish fillets
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• ¼ cup finely chopped shallots
• 3 tablespoons unsalted butter
• 2 pounds asparagus, trimmed and cut into 1-inch piece
• ¾ pound shelled fresh peas (2 ½ cups) or 1 10-ounce package thawed frozen pea
• ½ teaspoon fine sea salt
• Handful of torn basil leaves