Saturday, April 04, 2015

Glazed Salmon and Asparagus

Thursday 2 April

We had a couple of thinnish salmon fillets, so we broiled them, and in the last five minutes, glazed them with a generous spread of David's apricot-habanero sauce. 

On the same pan, we roasted the thickest spears of purple asparagus (now $1.77 at Kroger's).  It doesn't cook quite in a minute, as people claim, but it is tenderer than the green type, and only one in ten spears has a woody stem.

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