Cook pasta according to package directions, adding asparagus cuts and spears for the last 5 minutes of cooking. Drain; set aside any whole spears.
Meanwhile, in a small saucepan, combine the chicken broth, red pepper, garlic, herb, and salt. Bring to boiling. Reduce heat. Boil gently, uncovered, for 10 to 12 minutes or until most of liquid evaporates. Stir in lemon juice and oil; set aside.
Rinse fish; pat dry. Place the fish steaks on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 4 to 6 minutes or until fish flakes easily with a fork. (Or broil or poach fish until done.)
Toss hot pasta mixture with broth mixture. Serve the fish over the pasta. Garnish with asparagus spears. Makes 4 servings.