Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        swordfish
                        --cut into 1 1/2-inch steaks
  20                    cherry tomatoes
  20                    roasted shallots
  20      pieces        red onion
  20                    asparagus tips
                        olive oil
   1                    lemon -- juice of
                        --herb butter--
     1/4  pound         unsalted butter -- at room temperature
     1/4  cup           chopped fresh basil chiffonade
                        salt and freshly ground pepper to taste

Preparation:

Herb butter: Brush the swordfish and vegetables with the olive oil and lemon juice. Alternate on skewers. Let stand at room temperature for 20 minutes. Prepare the grill. Combine the ingredients for the herb butter in a small bowl and mix well and reserve. Grill the skewers for 5 minutes on each side. Remove from the grill and baste with Herb Butter. Yield: 20 skewers