Ingredients
6 oz portion of Salmon
7 Asparagus spears
1 Tbsp whipped light butter
1 Tbsp grated parmesan cheese
1 clove garlic pressed
2 tsp of lemon juice
Ground black pepper to taste
Method
Sources
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Fine zesting and grating for citrus, spices, hard cheese
Tall pot with basket — steam asparagus upright, blanch pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fine zesting and grating for citrus, spices, hard cheese
Tall pot with basket — steam asparagus upright, blanch pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 375F. Cut a sheet of aluminum foil large enough for the the asparagus and salmon. Arrange asparagus spears on foil and top with the salmon. Mixed the remaining ingredients in a bowl to make a paste. Smear the mixture on top of the salmon. Cut another piece of foil large enough to cover everything and fold up the sides. Place on a cookie sheet and bake for 30 minutes.