Snap or cut off the tough bottom ends of the asparagus. Cut off the tip flower ends and set aside to a large bowl. Use a vegetable peeler to remove the green outer skin of each spear, about 3 to 4 ribbons from each spear. Set aside to the bowl. Cut the stalks crosswise into ¼ inch rounds. Combine ribbons, sliced rounds, and flower end tips with olive oil, lemon juice, salt and pepper to taste.

Heat a large flat skillet (do not use a ridged pan) over medium heat, and leave it over the stovetop until hot. Season almond flour with a few pinches of coarse sea salt. Pat dry the fish and dredge the fish in the almond flour mixture to coat nice and evenly.

Add ghee and avocado oil to the heated skillet. Add fish fillet (work in separate batches) and season it lightly with salt and pepper. Brown fish and basting with oil and juices. Cook about 2-3 minutes, depending on the thickness of the fish. Carefully turn and sear the other side, about 2-3 more minutes. Basting with oil and juices again. Cook until center of fillet is just opaque and the surface is in light golden brown color. Set aside.

Use the same skillet, add chicken stock, lemon juice, and drained capers. Simmer to reduce the sauce by almost half and scrape any browned bits off the bottom of the skillet. Taste sauce and see if more lemon juice or capers are needed. Before turning off the heat, add and stir-in finely chopped flat parsley.

Spoon sauce over fish fillets. Serve immediately with asparagus salad.