Dinner last night.

Dinner last night. Wild King salmon and asparagus with lemon sauce. The salmon was cooked in the oven in basil olive oil with tarragon, chervil, and marjoram (also a pinch of garlic powder, onion powder, and ground black pepper).

The asparagus was supposed to be three colors of asparagus but it turns out that purple asparagus turns almost entirely green upon cooking (the water turns purple, go figure). White asparagus does taste different, presumably that means chlorophyll has a taste. To me, the white is a little sweeter. The texture is somewhat different, as well.

The lemon sauce was lemon juice, dijon mustard, honey, shallots, garlic, tarragon. This was one of the consequences of mom overbuying lemons for her baking. There was a lot of leftover lemon juice. So I sauteed some shallots and a bit of garlic in olive oil and added the lemon juice and let it cook down into a syrup. I added a little tarragon toward the end. Then I mixed it with some dijon mustard and took the edge off with some honey. Usually, you'd have done that with butter and cream in the process of making it, but one of the leftovers my dad has to deal with is limited ability to digest dairy, so I didn't use any dairy.