Recipes

Trim the bottoms off the asparagus and peel each stalk with a vegetable peeler to remove the tough outer skin. Place asparagus in a square dish and drizzle with olive oil. Season with salt and pepper and toss until evenly coated. Place Asparagus onto a hot grill (perpendicular to the grill grates so nothing falls through the cracks!). In the same dish, coat the salmon filets with oil and sprinkle each with salt and pepper. Place the salmon flesh side down onto the hot grill. Turn salmon over carefully with a spatula after about 5-6 minutes and cook the rest of the way on the skin side. About 3 minutes more for medium rare and 6 minutes more for well done. Remove the asparagus when it has nice charred grill marks and is tender all the way through. For the mayo, combine the mayo, chopped basil, lemon juice, lemon zest, and a pinch of salt and pepper in a large bowl or food processor and mix. Serve the salmon and asparagus topped with the mayo.