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1
Wash the asparagus and snap off the white ends.
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2
Set aside all tops and half that number of ends.
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3
Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long.
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4
(Note: Cook slightly longer than for eating.
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5
If undercooked, they will not process well; if overcooked, they will taste earthy.)
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6
Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 to 4 minutes until smooth, scraping down the sides of the processor frequently.
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7
Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream.
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8
Cook the ends slowly for 20 minutes, then strain, pressing through gently.
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9
Just before serving, combine asparagus, butter and cream.
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10
Heat slowly to just below boiling point.
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11
Adjust the seasonings to taste.
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12
To Assemble: ============ Salt and pepper the salmon steaks.
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13
Melt the butter in a heavy enamel or copper saute pan.
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14
When the butter begins to brown, add salmon and cook one side for 30 seconds.
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15
Remove the pan from heat, turn the salmon carefully, and let cook in the hot pan off of the heat for 30 seconds.
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16
Salmon will still be quite rare.
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17
If you like your fish done more, add to the cooking time slightly.
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18
Don't overcook!
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19
The salmon loses a lot of flavor when overcooked.
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20
Place the salmon on a towel (cloth or paper) to drain.
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21
Just before you finish cooking the salmon, spoon some of the sauce onto heated plates; then place the cooked drained salmon on top of the sauce and serve immediately.
