|1/3||bunch||asparagus||cooked and rough, chopped*|
|1||x||salt and black pepper||to taste*|
Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice.
Still blending, add the olive oil and mix well.
Season with salt and pepper.
Makes about 2 cups.
Salmon: place fish skin side down in a flat container.
Sprinkle on saltpeter, sugar, salt, black pepper and basil.
Pour beer over to cover.
Cover the dish and marinate the salmon for 2 weeks in the refrigerator.
To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise.
Garnish with tomato and lemon slices if desired.
First published: 1996-01-27 last updated: 2014-12-16
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