Salmon-Asparagus Bisque

1/2 lb. salmon

juice of 1 lemon

4 tablespoons butter

1/4 cup green onions, sliced onions

1 clove garlic, minced

1/4 cup flour

2 cups milk

3 cups half-half

1/2 cup tomato puree

2 tablespoon dry sherry

1 tsp. salt

1 tablespoon fresh dill, minced

1/4 tsp. white pepper

1 lb. skinny fresh asparagus, cut into bite size pieces if larger than a pencil, blanch cut pieces.

Poach salmon with juice from 1 lemon and enough water to just cover. Cool, flake and set aside. In a large saucepan, melt butter, stir in green onions and garlic; saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 minutes. Slowly whisk in milk and half-and-half, stirring until thickened. Add the salmon, asparagus pieces, tomato puree, sherry , salt, dill and pepper. Simmer, covered for 15 minutes. Garnish with fresh dill.