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directions

1. Heat the chicken stock in a medium saucepan. Add the chanterelle trimmings, cover and simmer over low heat for 10 minutes. Strain the broth and discard the trimmings.
2. In a large skillet, heat the extra-virgin olive oil until shimmering. Add the chanterelles, season lightly with salt and pepper and cook over moderately high heat, stirring, until dry and golden brown, about 8 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 3 minutes. Transfer the chanterelles to a plate. Add the mushroom broth to the skillet and boil until reduced to 1 cup, about 10 minutes. Return the chanterelles to the skillet.
3. In a large saucepan of boiling salted water, cook the asparagus until almost tender, about 2 minutes. Remove from the heat and cover.
4. Season the salmon with salt and pepper. In a large, deep skillet, heat the pure olive oil until shimmering. Add the salmon and cook over moderate heat for 3 minutes. Using a spatula, carefully turn the fillets and simmer until just cooked through, about 3 minutes longer.
5. Bring the chanterelles to a boil and remove from the heat. Add the thyme and whisk inthe butter, 1 tablespoon at a time. Season with salt and pepper. Spoon the sauce into warmed shallow bowls. Set a salmon fillet in each bowl, spoon the Three Onion Risotto beside it and garnish with the asparagus.