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Salmon Newburg With Asparagus |
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Serves: 4 Print this Recipe1 pound fresh asparagus spears, trimmed and cleaned (about 20) 1 15 1/2-ounce can red salmon 2 tablespoons green onions sliced 1/4 cup butter or margarine 2 tablespoons flour 1 cup half and half 1/4 teaspoon salt 1 egg yolk beaten 1/4 cup sherry 1 teaspoon lemon juice Parmesan cheese grated Place asparagus in a medium skillet with a piece of crumpled foil under tips. Add just enough boiling water to cover stems. Cover skillet and cook over medium heat for 5 to 10 minutes or just until crisp-tender. Drain and arrange on a platter or serving dish; keep warm if necessary. Meanwhile, drain salmon, remove bones and dark skin. Break into bite-size chunks; set aside. In a medium saucepan over medium heat, sauté green onions in butter or margarine for 1 minute. Add flour. Cook and stir for 1 to 2 minutes. Add half-and-half and salt. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened; remove from heat. Gradually stir about one-third of the hot mixture into egg yolk, then stir back into hot mixture in saucepan. Cook and stir over low heat for 1 to 2 minutes until thickened (do not boil). Stir in sherry and lemon juice. Stir in salmon and heat through. Spoon salmon mixture over hot asparagus. Sprinkle with cheese. Serve immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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