Title: Dallas Morning News- Grilled Salmon & Asparagus with Past
Categories: Shell Pasta Salmon
Yield: 1 Servings

1		Salmon; (1-pound) fillet
1 1/2	lb	Asparagus
6	tb	Butter
2	tb	Or 3 tb fresh lemon juice
1	lb	Uncooked linguine
		Olive oil
		Salt and freshly ground pepper
		Lemon wedges

Remove skin and any bones from salmon and cut fillet on the diagonal into 1/4-inch slices. Set aside.

Peel asparagus, using a sharp knife or vegetable peeler. Fill a large pan (wide enough to hold the asparagus lying down) three- fourths-full with water and bring to boil. Drop asparagus into water and cook at a rapid boil for 2 to 3 minutes or until barely tender. Drain immediately and run asparagus under cold water. Drain and pat dry. Cut asparagus into bite-size pieces.

Melt butter in a small saucepan and stir in lemon juice. Bring a large pot of water to boil. Drop in linguine and cook until just tender. Drain and toss with just enough olive oil to give it a light coating. Season with salt and pepper.

While pasta is cooking, brush two baking sheets with lemon butter. Lay out salmon slices on one sheet and brush the top side of the slices with lemon butter. Toss asparagus pieces with remaining lemon butter and spread on second sheet. Place asparagus under a preheated broiler and broil 4 to 5 minutes, turning once or twice. Broil salmon for 2 minutes Divide pasta evenly among 4 plates. Arrange equal portions of asparagus and salmon on top of pasta. Serve with lemon wedges. Makes 4 servings. From: The Dallas Morning News

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