Chop herbs, pickles, slice garlic and combine with anchovy in a small bowl.
Add the juice of 1 lemon and 5 tablespoons of olive oil. Mix together and set aside.
Cut snapper fillet in 2 and season red snapper with kosher salt on both sides.
Cut off the bottom inch of asparagus, rinse in cold water, place in a microwave safe dish and cover with cling wrap. Set aside until the snapper has been cooked.
Add 1 tablespoon of oil to a medium sized skillet. Turn the heat to medium and add the snapper to the warming skillet, skin side down. Cook the snapper for about 4-5 minutes, or until you hear sizzling and the skin has become crisp. Turn the snapper and continue to cook for another 6-8 minutes, or until the flesh has turned opaque.
Microwave asparagus on high for one minute, remove and strain. Drizzle with fresh lemon juice.
Serve red snapper with a drizzle of the herb sauce and asparagus spears on the side.
