At a fancy dinner party, an elegant lady asked Babe Ruth why he didn’t eat asparagus. The greatest Yankee of them all responded: “Because they make my pee smell funny.” HG/BSK are not concerned about the after effect of asparagus. They are now in season and BSK prepares the delicious vegetable in many ways: Roasted on the grill; gently steamed; mixed with garlic, ginger and a bit of soy sauce in a Chinese stir fry; as the filling in an omelet. Last night, BSK steamed a batch and seasoned them with melted butter and lemon juice. They proved a worthy companion to HG’s preparation of Coho salmon a la unilaterale. A very simple dish. HG melted a mix of butter and olive oil in a cast iron pan. When quite hot, HG placed the salmon in the pan skin side down. A minute of high heat; covered the pan and turned heat to medium low. After four minutes, HG checked the fish. Found it rare (but cooked to HG’s liking). Placed it on a warm platter (like a steak, grilled salmon continues to cook after its removal from heat). Sauced the fish with melted butter, lemon juice and a dash of cayenne. Asparagus and salmon: A perfect marriage. (like HG/BSK). Tossed salad in a pungent vinaigrette provided a healthy finale.
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