#3162 - Grilled Salmon and Asparagus

(by Shirley McNevich)

1/3 cup soy sauce
1/3 cup Domino's dark brown sugar (packed)
1/3 cup water
1/4 cup canola oil
4 - 1/4lb. salmon fillets
garlic powder
black pepper
1/2 lb. asparagus spears
1 red bell pepper (cut into strips)
1/3 cup sliced red onions

Sprinkle garlic powder and pepper to your taste on the salmon fillets. Use your finger to lightly press the garlic powder and pepper into the fillets. In a bowl add soy sauce, brown sugar, water and canola oil--beat with a fork until well mixed. Place each of the salmon fillets into separate small Ziploc bags. Pour 1/4 of the sauce mixture into each bag--carefully squeeze out the air and seal the bags. Refrigerate the salmon fillets for 2 hours. When ready to cook, place a large sheet of aluminum foil on your counter. Remove fillets from the plastic bags and place them on the foil, discarding the sauce. Arrange the asparagus spears, red bell pepper strips and sliced red onions on and around the fillets. Fold up the sides of the foil and crimp the foil top and sides closed. Place the foil packet on a preheated grill. Bake on the grill for about 15 minutes or until salmon fillets are fork tender.

#2015 - Creamy Asparagus

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of asparagus soup
2 TBSP milk
1 1/2 lbs. fresh asparagus spears (trimmed and cut into 1" pieces)
grated Parmesan cheese

In a saucepan over medium heat add soup and milk--cook/stir until boiling. Once boiling add asparagus pieces. Cover the saucepan with a lid, turn heat down to low and cook until asparagus is tender. Sprinkle portions with Parmesan cheese when serving.

#1304 - Parmesan Asparagus

(by Shirley McNevich)

1lb. fresh asparagus spears
2 TBSP olive oil
1 tub fresh grated Parmesan cheese
black pepper (to your taste)
1/4 cup balsamic vinegar

Wash the asparagus. In a large bowl, add asparagus spears and olive oil--carefully toss to coat asparagus spears with olive oil. Arrange the asparagus spears on a cookie sheet in a single layer. Sprinkle black pepper on top of asparagus spears (to your taste). Sprinkle Parmesan cheese on top of the asparagus spears (as much as you like). Bake at 450 degrees for 10-12 minutes or until asparagus spears are done to your liking (crisp, soft, etc.). Remove from oven and drizzle balsamic vinegar on top of asparagus spears before serving.