Cousin Joan has graced us with a delicious supper.  Herb crusted salmon with creamy Parmesan Risotto with sauteed kale and prosciutto wrapped asparagus.SHUT YOUR MOUTH, you now it’s time to eat!

Herb Crusted Salmon:  5.5-ounce salmon fillet, 2 teaspoon seafood seasoning, 2 teaspoon chives, 1/4 cup cooking sherry, 2tablespoons olive oil. Season salmon, put in skillet skin side down with cooking sherry and olive oil bake at 375 degrees for 15mintes.

Sautéed Kale:  1 teaspoon lemongrass (in tube), 2 cloves of fresh garlic, 1/4 cup chicken broth, 1/2 medium onion.  Slice onions and sautéed until done clean and cut up kale put in skillet with cooked onion add garlic and lemongrass and when almost done add chicken broth let steam until the kale is tender and wilted.

Risotto:  2 cups risotto, 3 cups chicken broth, 2 tablespoons butter, 2 tablespoons olive oil, 2 tablespoon milk, 1/2 cup of grated Parmesan cheese.  Brown risotto with olive oil when golden brown add chicken broth and butter bring to boil. Let cook low with the lid off. When almost done, somewhere around 12 minutes, add Parmesan cheese and 2 tablespoons of milk, cook another 3 minutes.

Prosciutto Wrapped Asparagus:  Bunch of asparagus, thinly sliced prosciutto, 1 tablespoon butter, 2 tablespoons olive oil.  Wrap prosciutto around asparagus.  Heat skillet with olive oil and butter lay wrapped asparagus with prosciutto and fry in skillet turn over repeatedly, so all sides are lightly browned.

Supper is ready to plate and serve. Thank you so very much cousin Joan.