Step 1: Simultaneously begin preparing the couscous and asparagus. For couscous, bring vegetable broth to a boil, then immediately remove from heat. Stir in saffron threads, couscous, and a pinch of salt. Cover and let stand for 5 minutes. While couscous steeps, use a vegetable peeler to create delicate, long ribbons from the asparagus spears.

Step 2: While couscous is hydrating, season swordfish fillets generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large non-stick pan over high heat until shimmering. Carefully place swordfish in the hot pan.

Step 3: Precisely sear swordfish for 3-4 minutes per side, depending on thickness, until a beautiful golden-brown crust forms and the fish is cooked through but still moist and flaky. Avoid overcooking.

Step 4: Fluff the saffron couscous with a fork. In a separate small bowl, whisk together the remaining olive oil, juice from 1 lemon, and finely chopped parsley to create a vibrant vinaigrette. Toss the asparagus ribbons with a drizzle of this vinaigrette.

Step 5: Artfully plate each seared swordfish fillet alongside a mound of saffron couscous and a nest of asparagus ribbons. Garnish with a lemon wedge and a final drizzle of the vinaigrette for an exquisite presentation.