- Portion size 4 servings
Snap tough (woody) ends off asparagus; cut stalks diagonally into 2-inch (5 cm) lengths. In saucepan of boiling salted water, cook asparagus for 3 minutes or until tender-crisp; drain and cool in cold water. Pat dry and place in bowl. Add salad greens, mushrooms and onions.
Dressing: In small bowl, whisk together mayonnaise, mustard, lemon rind, salt, pepper, sugar and garlic. Remove 1 tablespoon; brush over top and sides of fish. Broil, skin side down, on greased rack for 5 to 7 minutes or just until fish flakes easily when tested with fork.
Meanwhile, whisk buttermilk, dill and lemon juice into remaining dressing; pour over greens and toss to coat. Arrange greens on plates. Peel skin off each fillet and discard; place on salad.