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Cold Steamed Asparagus with Mayonnaise Sauce
Steam 20 young asparagus spears until just soft. Plunge into ice water, remove, and pat dry. Arrange on 4 plates. Over each, drizzle a little of the following sauce: mix together 2 tablespoons mayonnaise, 1 tablespoon lime juice, and 1/8 teaspoon fenugreek.
Serve with Popcorn Cockles and Mango Salsa.
Chapter Nine
Abigail deliberated aloud a moment. Trout meuniere was such a classic, dependable dish, and you hardly ever saw it any more, not that she went out to many restaurants anyway, but that cockle salad sounded so intriguing...it came with asparagus, her favorite, and a mango salsa, which she wasn't familiar with, but she loved mango.
"Do the cockles come in their shells?" she asked the waiter. "Cockles are those little clam-like things, aren't they?"
"They're taken from their shells, rolled in buttermilk, dredged in corn meal, then lightly fried," said the waiter. "It's one of our most popular dishes."
"Oh," said Abigail with lust; there was something about the word "dredged."
"Have both," said Ralph.
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