Rinse asparagus well and snap off bottoms. Steam or microwave until slightly crunchy but still bright green (about 2 minutes). Combine spices in small bowl, mix thoroughly and sprinkle on flat plate, all but a pinch or two. Melt butter in flat dish large enough to dip fillets. Heat a large skillet with oil on high. Dip each fillet in butter and then roll in seasonings to coat both sides. Cook fillets until underside looks charred; turn and repeat. Place one fillet on each plate and top with 4-5 asparagus spears. Sprinkle with set-aside spice blend.