adapted from America's Test Kitchen, The Best Simple Recipes

1 lb thick asparagus, trimmed
1 cup water
salt
4 (6 -8 ounce) salmon fillets, skinless and 1-inch thick
pepper
1/2 cup dry white wine
3 tablespoons unsalted butter (I have used regular)
2 tablespoons chopped fresh chives

Lay asparagus in single layer on bottom of a large skillet. Add water and 1/4 teaspoon salt to skillet. Season salmon with salt and pepper and lay across asparagus spears. Bring water to boil over high heat, cover and cook over medium heat until salmon is cooked through (until it starts to flake) and asparagus is tender, about 8 minutes. Transfer asparagus and salmon to platter.

Add wine to skillet, increase heat to medium-high and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus.

Serve.

www.oneclevermom.blogspot.com