Almond-Crusted Petrale Sole with Roasted Asparagus

• Petrale Sole Fillets 2 lbs
• Asparagus 1 1/2 lbs ends removed
• Almond Meal 1 cup
• Capers 1/2 cup
• Dried Oregano 2 tsp
• Dried Basil 2 tsp
• Garlic Powder 1 tsp or to taste
• Olive Oil 6 tbsp
• Lemon 1 medium, wedged
• Salt 1 tsp or to taste
• Pepper several grinds