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Ingredients

1. 3 cups chicken stock or canned low-sodium broth
2. 1 pound chanterelles or other wild mushrooms, stems trimmed and reserved, large mushrooms halved
3. 1 tablespoon extra-virgin olive oil
4. Salt and freshly ground pepper
5. 2 garlic cloves, minced
6. 24 thin asparagus (about 1 pound)
7. 8 skinless center-cut salmon fillets (4 ounces each)
8. 2 cups pure olive oil
9. 1 teaspoon thyme
10. 4 tablespoons cold unsalted butter, cut into tablespoons
11. Three Onion Risotto

Description

Food & Wine