Salmon with Wild Mushrooms and Asparagus

4 tablespoons olive oil, divided1 pound asparagus, trimmed2 tablespoons butter 1/2 yellow onion, diced1 clove garlic, minced1 pound assorted wild mushrooms (oyster, chanterelle, crimini, portobello) 1/2 cup chicken stock 1/2 cup white wine 1/4 cup cream 1/4 cup chopped fresh cilantro4 salmon fillets (6 ounces each)Heat grill to medium high.Bring a small saucepan of water and 2 tablespoons oil to a boil. Cook asparagus until tender-crisp, about 4 minutes. Drain and immediately immerse in a bowl of cold water, set aside.Melt 2 tablespoons butter with remaining olive oil in heavy large skillet over medium heat; add onions and garlic and sauté quickly, about 2 minutes. Add mushrooms and cook about 6 minutes, until lightly browned. Add stock and wine, boil until liquids are thickened, about 5 minutes. Set aside. (This can be made ahead and warmed over medium heat, stirring frequently.)Season salmon with salt and pepper. Place skin-side down on an oiled grill grate for 4 minutes. Flip salmon, add asparagus to the grill and cook for 3 to 4 minutes; remove to a serving platter and keep warm.Warm mushrooms in skillet over medium heat. Add cream and cilantro, bring to boil until slightly reduced, 1 minute. Transfer salmon and asparagus to plates, spoon mushrooms over. Garnish with cilantro.Serves four.Nutrition values per serving: 606 calories, 36 g fat (10 g saturated), 12 g carbohydrates, 5 g fiber, 52 g protein, 147 mg cholesterol, 275 mg sodium.