SAUTEED SALMON STEAKS WITH ASPARAGUS (for four)

Swedish spring…

1 pound fresh asparagus, washed and trimmed

4 tablespoons butter

salt to taste

4 salmon steaks, about 1 inch thick or an equivalent piece of salmon fillet

1 teaspoon sesame oil

lemon wedges

small boiled new potatoes to accompany

1. Cut the asparagus on the diagonal into ¼ to ½ inch slices. Bring a pot of water to a boil, add the asparagus, and blanch for 1 minute (If you prefer to steam the asparagus, it will take 2 to 3 minutes). Drain and set aside.

2. Put 2 tablespoons butter in a skillet over medium-high heat (a non-stick pan is foolproof here). Salt the salmon and sauté in the butter for about 3 minutes. Turn and cook another 3 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fish to a dish and keep warm.

3. Add the remaining 2 tablespoons of butter and the sesame oil to the skillet, reduce the heat to medium and add the asparagus. Cook for about 3 to 4 minutes, until crisp-tender. Serve the salmon and asparagus with lemon wedges and small boiled new potatoes.

from Marion Cunningham, The Fannie Farmer Cookbook