Serves: 4
Total Calories: 578
1. 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.
2. Meanwhile, drain salmon, remove bones and dark skin. Break into bite-size chunks set aside.
3. In a medium saucepan over medium heat, sauté green onions in butter for 1 minute. Add flour. Cook and stir for 1 to 2 minutes. Add heavy cream 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).
4. Stir in sherry and lemon juice. Stir in salmon and heat through. Spoon salmon mixture over hot asparagus. Sprinkle with cheese. Serve immediately.
This Salmon Newburg With Asparagus recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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