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Salmon Asparagus

Salmon Asparagus comes together with Butter Unsalted, Heavy Cream, and Butter. Keep it handy for the next time you cook it.

Ingredients

• 2 oz
• 2 cup
• 2 oz

Method (preview)

1. 1

   Wash the asparagus and snap off the white ends.

2. 2

   Set aside all tops and half that number of ends.

3. 3

   Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long.

4. 4

   Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream.

5. 5

   Cook the ends slowly for 20 minutes, then strain, pressing through gently.

6. 6

   Just before serving, combine asparagus, butter and cream.

7. 7

   Heat slowly to just below boiling point.

8. 8

   Adjust the seasonings to taste.

9. 9

   Melt the butter in a heavy enamel or copper saute pan.

10. 10

    When the butter begins to brown, add salmon and cook one side for 30 seconds.

11. 11

    Remove the pan from heat, turn the salmon carefully, and let cook in the hot pan off of the heat for 30 seconds.

12. 12

    Salmon will still be quite rare.

13. 13

    If you like your fish done more, add to the cooking time slightly.

14. 14

    Don't overcook!

15. 15

    The salmon loses a lot of flavor when overcooked.

16. 16

    Place the salmon on a towel (cloth or paper) to drain.

17. 17

    Just before you finish cooking the salmon, spoon some of the sauce onto heated plates; then place the cooked drained salmon on top of the sauce and serve immediately.