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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Real wasabi paste (not horseradish) — sushi, sashimi, dressings
Fine oil mist for grilling, baking, salad — control without aerosol
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Real wasabi paste (not horseradish) — sushi, sashimi, dressings
Fine oil mist for grilling, baking, salad — control without aerosol
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Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor. Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat. Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat. Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.