Holding an asparagus spear in both hands, bend the spear gently. It will break naturally at the point at which it becomes tough. Discard the tough end and repeat with the remaining spears. Slice the trimmed spears on a sharp diagonal as thinly as possibly, then set aside. (Line up two at a time to make this go faster.) Preheat the oven to 300ºF. Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes. About 5 minutes before the fish is ready, heat the remaining 1 tablespoon olive oil and the butter in a large skillet over moderately high heat. Add the asparagus, season with salt and pepper, and sauté until just tender, about 4 minutes. Make a mound of asparagus in the center of each of 4 warmed plates. Use an offset spatula to place a halibut fillet on top of each mound of asparagus. Whisk a tablespoon or two of the juices from the baking dish into the Salsa Genovese and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once. | 
