This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.