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1
Preheat oven to 230u00b0C (450u00b0F).
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2
Cut off ends of asparagus spears and divide into 4 portions.
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3
Mince garlic, separate into 4 portions.
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4
Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
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5
Microwave one lemon for 15 seconds to release the juices.
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6
Place one salmon fillet in the center of each sheet.
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7
Top with serving of garlic and asparagus.
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8
Drizzle each serving with juice from lemon.
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9
Sprinkle with fresh ground black pepper and seasoning blend to taste.
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10
Bring up the sides of foil and fold top over twice.
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11
Fold up ends of foil leaving room for air to circulate inside the foil packets.
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12
Place in oven for 12 to 15 minutes or until easy to flake.
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13
To prepare the sauce:
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14
Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
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15
In a small bowl, beat egg yolks with lemon juice.
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16
Add salt and cayenne pepper or hot sauce.
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17
Beat till foamy.
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18
Slowly beat in butter, then the water.
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19
Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
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20
Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
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21
Drizzle with sauce and serve with lemon wedge on the side.
