Set up three small bowls; one with milk, one with a beaten egg and one with flour with salt and pepper added. You can now set these aside as they will be for the wash that you will use for the fish.
For the horseradish crust take a fourth bowl and combine the horseradish, bread crumbs and parsley. Mix until they are evenly mixed and set this to the side as well.
In the order of milk, egg, flour, place your swordfish steaks in each bowl. Be sure to "wash" both sides in each ingredient before moving on to the next. Place the swordfish steaks face up on a plate.
Take the horseradish mixture that you just made and firmly apply it to the top of your swordfish steak.
Preheat your oven to 350* and bring a saute pan coated in olive oil up to temperature over medium-high heat.
Bring a pot filled halfway with water to a boil. After the water is at a boil place in the bunch of asparagus and remove when tender.
To make an easy beurre blanc (redundant I know!) use a small sauce pan and add to it the chardonnay and green onions. Bring this to a boil. Once a boil has been reached bring the temperature down to low and add your butter. Only a couple of pieces at a time, stirring while adding the butter to ensure it is fully melted before adding more. Once all the butter is added leave on low heat, stirring occasionally.
In your saute pan, place your swordfish steaks with sides that you crusted down and allow it to cook for 1 1/2 minutes. Repeat with the other side.
From here place your saute pan in the preheated oven for 5 minutes. Check for doness with an internal temperature of 125*
On your plate build the entree with the asparagus underneath of the swordfish and pour your beurre blanc sauce over the steak and asaparagus and enjoy!