Lobster Newburg, Toast Points and Steamed Asparagus

Ingredients

• 4 slices White Sandwich Bread (Sturdy, good quality, slightly stale is ideal)
• 2 tbsp Unsalted Butter (Melted)
• 0.125 tsp Salt (Fine sea salt, or to taste)

Instructions

1. 1

   Prepare the Bread

   • Position an oven rack about 4-6 inches from the broiler element and preheat the broiler to high.
   • Using a serrated knife, carefully slice the crusts off all four sides of each slice of bread.
   • Cut each crustless bread slice diagonally in half, and then diagonally in half again to create four small, even triangles per slice.
2. 2

   Butter and Season

   • Arrange the bread triangles in a single, even layer on a large baking sheet.
   • Using a pastry brush, lightly brush the tops of the triangles with the melted butter.
   • Sprinkle evenly with a small pinch of salt.
3. 3

   Broil to Perfection

   • Place the baking sheet under the preheated broiler.
   • Broil for 1-2 minutes, watching constantly, until the tops are golden brown and crisp. Broilers work very fast, so do not walk away.
   • Remove the baking sheet from the oven immediately to prevent burning.
4. 4

   Serve

   • Let the toast points cool on the baking sheet for a minute before transferring them to a serving platter.
   • Serve warm with your favorite dips, pâtés, cheeses, or spreads.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.