Mustardy Salmon in a Packet with Asparagus

Ingredients

• 4 tablespoons crème fraîche
• 4 tablespoons dry white wine
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 2 bunches asparagus, trimmed and cut in thirds
• Kosher salt and freshly ground black pepper
• 4 boneless skinless salmon filets

Directions

1. Heat the oven to 400 degrees F. In a small bowl, whisk the crème fraîche, wine, and both mustards until smooth, then put the sauce aside.
2. Pull off four large rectangles of aluminum foil, then tear four pieces of parchment that are a bit smaller. Set one piece of parchment on each piece of foil.
3. Arrange a quarter of the asparagus on each parchment sheet, then add salt and pepper. Set one salmon filet over each asparagus pile, and season the fish with salt and pepper as well.
4. Spoon the mustard sauce evenly over the four pieces of salmon. Fold the foil around each portion, enclosing the parchment and fish inside, and crimp the edges so the packets are tightly sealed.
5. Set the packets in a single layer on a large rimmed baking sheet. Bake until the salmon is cooked through, about 12 minutes. Carefully open the packets and serve.