1 1/2 lbs fresh salmon
3/4 stick butter
3-4 cloves garlic
juice of one lemon
lemon slices for garnish
2 tblsp extra virgin olive oil
Dry white wine (to taste)(optional)
2 1/2 lbs asparagus about 1/2 in. thick
2 1/2 tblsp. unsalted butter
2 1/2 tblsp balsalmic vinegar
salt and pepper to taste
Heat grill on high.
In a suacepan, place butter, olive oil, lemon juice, garlic and wine over low heat, and simer until the tastes meld (approximately 10 min.) Place the salmon on a platter, skin side down and brush the lemmon/butter sauce liberally on each piece. Let stand for 20-30 minutes. Place salmon on hot grill and grill on each side about no longer than 5 minutes. Serve with lemon slices and the remaining butter sauce.
Bring salted water to a boil in skillet large enough to hold asparagus lying down. When boiling, add asparagus; cook uncovered, until tender. Timing will depend on thickness of asparagus, 5-8 minutes Drain asparagus. Spread on cloth towel; scatter ice cubes over asparagus. Can be cooked several hours ahead of time kept at room temperature.
To serve, heat butter in same pan over medium high heat. When hot, stir in vinegar. Add asparagus and cook until hot, about 2-3 minutes. Add salt and pepper, shake gently until mixed. Serve hot.