I rarely see white asparagus in Italy, but the green ones are available in different sizes and, above all, are much easier to clean. You only have to remove the back end (manually, which is always on the right spot).
Chop 1 shallot and, of course, 4 garlic cloves, in 1 table spoon of butter. Add 1 teaspoon of fennel seeds and 500 grams of asparagus ( choose your pan in order to have enough space for the asparagus).
Add 100 ml of white wine. Allow the wine to evaporate. Add 200 ml of soy cream. Allow to simmer for approximately 20 minutes, until the asparagus are al dente. Taste the sauce, add pepper and salt. During the last minutes, spread some fresh salmon. Finish with fresh parsley and some steamed potatoes.