*  Exported from  MasterCook II  *
                        SALMON WITH ASPARAGUS SAUCE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        Asparagus -- medium/small
    2      ounces        Butter -- unsalted
    2      cups          Cream -- heavy
                         Salt (to taste)
                         Pepper (to taste)
    8      each          Salmon, steaks -- 3/4-inch
                         thick -- boned
    2      ounces        Butter
 For the Sauce:
 ==============  Wash the asparagus and snap off the white ends.  Set aside
 all tops and half that number of ends.  Plunge the tops into a large pot of
 salted, boiling water and cook until limp but not for too long. (Note: Cook
 slightly longer than for eating.  If undercooked, they will not process
 well; if overcooked, they will taste earthy.)  Drain the asparagus
 thoroughly and, while still hot, run it through food processor with unsalted
 butter for 3 - 4 minutes until smooth, scraping down the sides of the
 processor frequently.
  Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer
 with cream.  Cook the ends slowly for 20 minutes, then strain, pressing
 through gently.  Just before serving, combine asparagus, butter and cream.
 Heat slowly to just below boiling point. Adjust the seasonings to taste.
  To Assemble:
 ============  Salt and pepper the salmon steaks.  Melt the butter in a heavy
 enamel or copper saute pan.  When the butter begins to brown, add salmon and
 cook one side for 30 seconds.
  Remove the pan from heat, turn the salmon carefully, and let cook in the
 hot pan off of the heat for 30 seconds.  Salmon will still be quite rare.
 If you like your fish done more, add to the cooking time slightly.
 Don't overcook!  The salmon loses a lot of flavor when overcooked.
  Place the salmon on a towel (cloth or paper) to drain.
  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.
  Preparation time:  1 hour  Source:  Great Chefs of San Francisco, Avon
 Books, 1984  Chef:  Bruce LeFavour, Rose et Le Favour, St. Helena, :
 Napa Valley, California  Pastry Chef:  Ann McKay
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