When I get the chance, I enjoy cooking asparagus. When I was growing up, my parents served canned asparagus. I thought it was great, but then again, I didn't know any better. Now, I enjoy cooking fresh asparagus.
Here's a recipe that combines some of my favorite ingredients, salmon, potatoes and asparagus.
1 lb salmon fillet in one piece
1 lb new potatoes cut into chunks
1 lb asparagus
3/4 cup olive oil
1/4 cup red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
2 tbsp capers
2 tbsp shredded fresh basil
4 cups salad greens salt and pepper, to taste
Heat oven to 400°F. Put salmon in a roasting dish and cook 10 minutes, or until fish flakes easily with a fork. Remove and cool, then cut in 4 pieces.
Meanwhile, cook potatoes in boiling, salted water until tender. Drain. Cook asparagus until tender-crisp. Drain
To make dressing, combine oil, vinegar, lemon juice, mustard, garlic, capers, salt and pepper and basil. Toss potatoes with a little of the dressing.
Toss salad greens with the remaining dressing and divide evenly onto 4 plates. Top each with ¼ of the potatoes, ¼ of the asparagus and a piece of salmon. Drizzle any remaining dressing over each piece of fish and the asparagus. Sprinkle extra basil over all before serving.
This meal is a great during hot summer months.