Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes.
Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve.
Coarsely chop remaining asparagus; transfer to food processor. Add 1/2 cup reserved broth and 2 tablespoons
extra virgin olive oil. Puree until smooth, adding more cooking broth if sauce is too thick. Discard remaining broth.
Season sauce to taste with salt and pepper. Return to same saucepan.

Rub fish with remaining olive oil and sprinkle with lemon juice. Sprinkle with salt and pepper.
Grill until fish is just opaque, about 10 minutes total.

Rewarm sauce if necessary. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips
and roasted red pepper strips. Serve immediately.


*if you have time, before you begin anything, grill a red pepper on the barbeque until the skin is black.
Wrap it in a paper towel and allow to set about 5 minutes. Using the paper towel, peel off the black skin, core and slice up the pepper.
Try to avoid rinsing the pepper under water when peeling it, it removes a lot of the wonderful grilled flavor.

**fish can also be baked in a 450 degree oven on an oiled baking sheet about 10 minutes