-Asparagus Mayonnaise: 3 Egg yolks 1/3 bn Asparagus, cooked and rough -chopped 3 oz Lemon juice 1 c Olive oil -salt and pepper to taste -Salmon: 24 oz Beer 5 lb Salmon, filleted 2 oz Saltpeter 1 c Sugar 1/2 c Salt 1/2 c Black pepper 2 tb Basil, chopped 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. From the files of Al Rice, North Pole Alaska. Feb 1994