Spray a small non-stick skillet lightly with olive oil. Place the pan over medium heat and add the shallot. Cook slowly for about 10 minutes until the shallot is soft and translucent.

Add the garlic and pine nuts and cook for about 3 minutes.

Add the maple syrup, Meyer lemon juice, salt and pepper. Cook until the liquid is reduced by about half. Add the butter and remove the pan from the heat. As the butter melts, stir the mixture to blend it into the sauce.

Place a second large skillet over high heat. Add the 2 quarts water and heat to a shiver.

Spray the preheated skillet lightly with olive oil. Add the halibut filets skin side down to the pan and return the skillet to the oven. Cook for a total of 10 minutes, until the fish is just cooked through.

While the fish is cooking, add the asparagus spears to the poaching water in the large skillet on the stove.

Add the fresh basil to the butter sauce, stir and return the sauce to a very low heat.

At about eight minutes into the cooking of the fish, remove the asparagus from the poaching water to a paper towel, pat dry, then place 5 spears on each plate.

Once the fish filets are done, top the asparagus with the fish filets and then top the fish with sauce. Serve.