Great recipe. I actually took a shortcut and just put the sauce ingredients in the pan with the salmon and asparagus. I am not rating because I used green onions for shallots and lime for lemon, skipped the butter entirely, and also did not add the vinegar mainly since I was not having butter. In spite of all of that, it was still wonderful (hard not to be, with the flavors involved), and I think this is the best I've ever done with getting my asparagus to exactly the right level of crisp-tender. This was also very easy and quick to put together on a weeknight. I served it with salad and quinoa (which I did in the rice cooker), so it really was a lot of bang for my relatively minimal effort. Thanks.
My husband and I absolutely love this recipe and have made it several times!
Mmmmm....salmon and asparagus and capers and lemon and butter and shallots and wine, oh my! That just about says it all, Mrs. Cavanar, and thnx for sharing your recipe. Made for PAC Fall 2009.