Broiled Salmon and Asparagus with Cr&egraveme Fra&icircche

Ingredients

• Salt
• Pepper
• Asparagus

Directions

1. Heat the broiler, positioning the oven rack about 4 in. below the heat source.
2. Bend one asparagus spear near the base until the tough end naturally snaps away. Use that spear as a guide, line up the rest, and cut the bottoms to match. Transfer the trimmed asparagus to a 12- by 17-in. rimmed baking sheet, add the oil plus 1/4 tsp. each salt and pepper, and toss until coated. Spread the spears out across the pan in one layer.
3. Sprinkle the salmon with the remaining 1/2 tsp. salt and 1/4 tsp. pepper, then place it over the asparagus in a single layer.
4. Broil until the salmon has turned opaque while staying moist at the center, and the asparagus has patches of browning, 8 to 12 minutes. If the asparagus needs more time, move the salmon to a platter and slide the pan back under the broiler for a few more minutes.
5. While that cooks, stir the crème fraîche, mustard, chives, and salt and pepper to taste together in a small bowl until smooth.
6. Serve the salmon and asparagus with the crème fraîche sauce.