Make white hot barbecue fire with mesquite charcoal next to pizza stone under the grill, make oak wood fire next to stone on top of on top of the mesquite, when pizza stone is over 450F degrees and wood is flaming, lay oiled asparagus spears on top, sear on all sides, 5 minutes, put on warm serving platter under kitchen towel.

Rub salmon filet top side with crushed green peppercorns, dill weed and himalayan rock salt, rub salmon filet skin on bottom with high smoke point avocado oil, lay on top of 450+ F degree griddle stone. Griddle 5 minutes. Close barbecue top and dampen airvents to get a good wood smoke. For medium rare, leave salmon to griddle and smoke 7 minutes if 1” thick, 15 minutes if 1 1/2” thick. Check every few minutes.

Enough time left to make the hollandaise sauce: in glass measuring cup, whip egg yoke, 2 Tbs water, tsp red wine vinegar, tsp dijon mustard, tsp ground pepper. In second glass measuring cup, bring 4 Tbs unsalted butter to bubbling in microwave, drizzle into first glass mix while stirring, stir in lime juice, done. Serve buffet style, so guests can scoop up as much salmon, hollandaise sauce and asparagus as they like. Enjoy.