Sprinkle the shallot over the bottom of a skillet just large enough to hold the salmon in a single layer.
Place the salmon over the shallots and pour the hot stock into the pan.
Cover with foil, seal tightly, and cook over medium heat for 5 to 8 minutes, or until the salmon is cooked but not dry.
Check for doneness after 5 minutes.
Dram the fish, cover, and refrigerate until cold.
Bring 4 quarts of water to a rolling boil.
Trim the asparagus into 3-inch spears (reserve the ends for stock) and boil them for 2 to 3 minutes.
Drain the asparagus and plunge it into a bowl of ice water to stop the cooking and preserve the color, Drain, pat dry, and chill,