Instructions: Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well. Season with salt and pepper.

Makes about 2 cups.

Salmon: place fish skin side down in a flat container. Sprinkle on saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover.

Cover the dish and marinate the salmon for 2 weeks in the refrigerator.

Drain. To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired.

Makes 8 servings.

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