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Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade. Refrigerate 30 minutes or longer for more flavor.
Preheat oven to 425°F. Remove salmon from marinade. Discard any remaining marinade. Place salmon on one side of large foil-lined shallow baking pan. Place asparagus on other side of pan. Brush asparagus with 1/4 cup of the marinade.
Roast 12 to 18 minutes or until salmon flakes easily with fork and asparagus is tender; brushing with remaining 1/4 cup marinade halfway through cooking.
