1 lb. fresh asparagus (preferably)
1/2 lb. salted butter
1 pt. heavy cream
1 bunch chervil
1 bunch parsley
1/4 tsp. black pepper
1 lb. fresh salmon filet

Boil asparagus until just tender. Remove bottom of stalks and set aside. Take and chop all the herbs fine.

Melt the butter. Place the asparagus and a little butter in food processor, add butter until smooth. Add all of the herbs and the pepper.

Next heat the heavy cream and continue to cook the bottom portion of the asparagus stalks in the cream. Do not bring to boil.

Remove stalk and try to force them through a medium to fine strainer, remove that which does not go through.

Add the processed bottom stalks and cream keeping the mixture thick.

Broil the salmon 5-6 minutes (better to undercook) depending on the thickness of filets. Pour Asparagus Butter on plate (white preferable) and lay salmon on butter.