Pan-Roasted Salmon with Pea Crema, Asparagus Crudo, and Roasted Morels – Moveable Feast

Ingredients

• 4 cups shelled fresh or frozen peas
• Kosher salt
• Cayenne to taste
• 2 tsp. fruity extra-virgin olive oil, such as Ligurian, more if needed
• 1 lb. medium asparagus, tough ends removed
• 3 Tbs. finely grated Parmigiano-Reggiano
• 2 Tbs. finely chopped chives
• 1 Tbs. extra-virgin olive oil
• 1 tsp. finely grated lemon zest
• 1 tsp. fresh lemon juice
• 12 chive blossoms (optional)
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 20 morels (about 4 oz.), brushed clean and ends trimmed
• 1/4 cup dry vermouth, preferably Dolin
• 1/4 cup lower-sodium chicken broth
• 1 tsp. fresh thyme leaves
• Four 6-oz., center-cut, wild salmon fillets (such as Copper River or King) with skin