Preheat oven to 400º. Cut parchment paper into two sheets, approximately 12” x 12.” Divide asparagus and arrange in a thin layer on one half of each sheet of paper. Add fish fillet to each paper and drizzle with wine, lemon juice, butter and olive oil. Season with salt and pepper.
Fold the parchment over the fish and asparagus, crimping edges to create a sealed packet. Place sealed packets on a baking sheet. Bake 12-14 min or until fish is cooked through(a toothpick poked through the parchment will slide through the fish easily). Cut open packets and top with fresh pea shoots, chopped green onion and lemon zest. Serve with butter-roastedEaster egg radishes and a fresh spring greens salad.