Mix all ingredients except salmon and asparagus, then drizzle over salmon. Refrigerate 10 minutes or more.
Cut the ends of the asparagus, add1/4 teaspoon salt and pepper, driz-zle 1 teaspoon olive oil and place in the pan with the salmon. Coat the asparagus with the sauce and place alongside the salmon.
Bake at 475F for 15 minutes.
The cooked salmon should be a bit undercooked. The top will be flaky and tender and the center might still be a bit raw for the best flavor. Try not to overcook it. Do not be afraid, you will master this in one time.