Crispy-Skinned King Salmon with Seared Asparagus

Ingredients

• 8 to 10 ounces asparagus
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 king salmon fillet pieces (6 to 7 ounces each), skin on, pin bones removed
• 2 egg yolks
• 1 tablespoon freshly squeezed lemon juice, more to taste
• 2/3 cup clarified unsalted butter
• 2 teaspoons finely chopped chives
• 1/4 teaspoon salt, more to taste
• Pinch cayenne pepper