Peel asparagus and cut into 5 cm pieces. Chop onion finely. Heat oil in a pan and brown the asparagus with the onion 5 minutes. Mix well cornflour with the soup and douse asparagus with it. Add bay leaf and cream and bring to a boil. Simmer over low heat until the asparagus is almost al dente.
For 4 minutes add diced salmon.
Season to taste with salt, pepper and chopped dill.