It’s finally spring, and that means asparagus is in season. Combining it with salmon is a winner for lunch or dinner.
Make sure to use medium-sized asparagus so the salmon and asparagus can finish cooking at the same time. It’s important to snap off the woody ends of the asparagus; however, if you also have the time and inclination, peel them. You’ll notice that peeling asparagus helps to cook them more evenly and they are tender throughout, as the outer skin can be tough and fibrous.
