Grilled Salmon & Asparagus with Wild Fernleaf Dill Cream Sauce
1 pound fresh wild salmon fillet(s) 1 bunch of thin, tender asparagus, woody stems discarded, 1 pound pasta cooked al dente 1 thinly sliced shallot 1 clove minced garlic 1/2 cup crisp, dry white wine 2 cups heavy cream 5 tablespoons Drizzle Wild Fernleaf Dill Olive Oil 3 tablespoons fresh squeezed lemon juice 1 tablespoon fresh dill salt and fresh ground pepper to taste Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the...