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      Title: Sheet-Pan Chile Crisp Salmon & Asparagus
 Categories: Seafood, Vegetables, Chilies
      Yield: 4 servings
 
      1 tb Store-bought or homemade
           - chile crisp; more to serve
      1 tb Soy sauce
      1 ts Honey
      2 lb Skinned, center-cut salmon
           - (1 to 1-1/2" thick),
           - 1 to 1-1/2" cubes
      1 bn Scallions; light green/white
           - thin sliced, dark greens
           - reserved for another use
      1 bn Asparagus; trimmed
           Salt
      2 tb Olive oil
           Cooked grains or salad
           - greens; to serve
 
  Set the oven @ 400°F/205°C.
  
  In a large bowl, combine the chile crisp, soy sauce and honey. Add
  the salmon and sliced scallions; toss to coat.
  
  Add the asparagus to a sheet pan; season with salt and toss with
  the olive oil until shiny. Add the salmon mixture to the pan,
  nestling the salmon between spears or on top, if needed. Place any
  larger cubes near the edges of the pan, so they'll cook evenly.
  
  Roast in the oven until the salmon is just cooked through and the
  asparagus crisp-tender, about 12 minutes. Season to taste with
  salt. Serve with cooked grains or salad greens, if desired.
  
  Recipe by Yasmin Fahr
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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