• 1⁄2 pound asparagus, trimmed
• 1⁄4 cup fresh lemon juice
• 1⁄2 cup olive oil plus 1 tablespoon for cooking salmon
• 1 tablespoon pure maple syrup or 1 teaspoon honey
• coarse kosher or sea salt
• freshly ground black pepper
• 1 cup canned chickpeas, white beans, or black beans, rinsed well
• 3 tablespoons minced fresh chives or scallions
• 1 1⁄2 pounds center-cut skinned salmon fillet, cut crosswise into 4 portions
Cut the asparagus into one-inch pieces at an angle. In a pot of boil- ing salted water, blanch the asparagus for 1 to 2 minutes or until tender but crisp. Drain and rinse briefly under cold water.
In a bowl, whisk together the lemon juice, 1⁄2 cup oil, the syrup, and salt and pepper. Stir the asparagus, chickpeas, and chives into the lemon mixture.
Season the salmon with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over moderate heat and sauté the salmon for 5 to 7 minutes on each side or until crisp and cooked through. Add the asparagus mixture to the skillet just to warm the sauce. Divide the salmon and sauce among four plates and serve.
Thanks to Leslie Glover Pendleton for this recipe