Ingredients

• 1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
  
• 1 1/2 cups water
  
• 2 14 - ounce can vegetable broth or 3-1/2 cups vegetable stock
  
• 2 cups frozen whole small onions or 1/2 cup frozen chopped onion
  
• 3 medium red-skinned potatoes, cubed (2-1/2 cups)
  
• 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
  
• 1 teaspoon finely shredded lemon peel
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 2 1/2 cups whole milk, half-and-half or light cream
  
• 2 tablespoons cornstarch
  
• 1 10 - ounce package frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
  
• Fresh dill sprigs (optional)
  
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