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16 medium-stalked asparagus (about 3/4 pound), trimmed and peeled
1/2 teaspoons chopped fresh rosemary
1 clove garlic, grated
2 tablespoons crème fraîche
1 teaspoon zest from 1/4 lemon
2 sheets (1 box) frozen puff pastry, thawed but very cold
2 1/2-pound boneless, skinless salmon fillets
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1st Keep
 tihleigh
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