Step 1

Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.

Step 2

Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.

Step 3

Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.

Step 4

Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.

Step 5

Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.