Crusted Butter-Seared Walleye with Asparagus

Ingredients:
For the Walleye:
  - 4 walleye fillets
  - 1 cup panko bread crumbs
  - 1/2 cup grated Parmesan cheese
  - 1/4 cup chopped fresh parsley
  - 2 cloves garlic, minced
  - Salt and pepper to taste
  - 1/4 cup all-purpose flour
  - 2 large eggs, beaten
  - 1/4 cup unsalted butter
  - 2 tablespoons olive oil
  - Lemon wedges, for serving

For the Asparagus:
  - 1 bunch of asparagus, trimmed
  - 2 tablespoons olive oil
  - Salt and pepper to taste
  - 1 tablespoon lemon juice

Instructions:

1. Prepare the Walleye
   - In a shallow dish, combine the panko bread crumbs, Parmesan cheese, parsley, garlic, salt, and pepper.
   - Place the flour in a separate shallow dish and the beaten eggs in another.
   - Dredge each walleye fillet in the flour, shaking off any excess. Then dip in the beaten eggs, and finally coat with the panko mixture, pressing lightly to adhere.

2. Cook the Walleye:
   - In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.
   - Add the walleye fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. The fish should flake easily with a fork.
   - Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.

3. Prepare the Asparagus:*
   - Preheat the oven to 400°F (200°C).
   - Arrange the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and lemon juice.
   - Roast in the preheated oven for 12-15 minutes, until tender and lightly browned.

4. Serve:*
   - Plate the crusted butter-seared walleye fillets with the roasted asparagus on the side.
   - Garnish with lemon wedges and a sprinkle of fresh parsley.
   - Enjoy your flavorful and elegant meal!