Asain Glazed Salmon & Asparagus

One of my favorite cookbooks is Andrea Chesman's "The Garden-Fresh Vegetable Cookbook." I especially love it during the summer when I have tomatoes and zucchinis coming out my ears. But I decided to see what recipes it had to offer for springtime veggies. The first vegetable featured is asparagus--she gives tips and info on growing and cultivating asparagus, but let's be realistic :) So here's the info on cooking and eating:
Kitchen notes:
"Like many fresh vegetables, asparagus begins to convert its sugars to starches the moment it is harvested, so asparagus will taste best freshly cut. But if you need to keep them for a while, place the stems in a glass of warm water, tips up, and refrigerate.
"To prepare asparagus for cooking, snap off the woody ends. If you hold the stem in both hands and bend it, it will snap off at just the right spot. Fresh asparagus usually doesn't need peeling. If the skin is fibrous, though, peel off the outer layer with a vegetable peeler.
Nutrition notes:
"Asparagus contains more of the antioxidant glutathione--one of the most potent cancer fighters--than any other fruit or vegetable. It's also an excellent source of folic acid, a B vitamin that helps protect against cervical cancer, heart disease, and some birth defects. It is a good source of vitamin C, thiamine, vitamin B6, potassium, and dietary fiber. Plus, asparagus is low in calories with only about 4 per spear."
Timing:
Boiling:3 to 5 minutes
Steaming: 5 to 7 minutes
Sauteing or stir-frying: 3 to 5 minutes
Grilling: 8 minutes
Roasting: 15 minutes at 450 degrees

I'm ready to go eat some asparagus, aren't you? If it wasn't snowing outside (sob!) I would go and grill some salmon and asparagus--hopefully we can do it tomorrow. Here's my plan:
Asian Glazed Salmon
4 (6oz) salmon fillets
4 Tbsp brown sugar
4 tsp Dijon mustard
1 Tbsp soy sauce
1 tsp rice vinegar
Preheat oven to 425 degrees. Combine sugar, mustard, soy sauce and vinegar until sugar dissolves. Place salmon on baking sheet and brush with sauce mixture. Bake for about 15 minutes until done, basting regularly during baking. If desired, broil for 1 minutes until glaze is caramelized.
I will probably serve this with some brown or wild rice, with a little sauce drizzled over top.

Lemony Grilled Asparagus
1 1/2 lbs asparagus, bottoms trimmed
2 Tbsp olive oil
salt
pepper
1/2 lemon
Drizzle asparagus with olive oil. Grill over medium heat for about 8 minutes until tender. Sprinkle with salt and pepper to taste. Squeeze lemon over spears and serve.