Welcome to San Francisco!

Here is the first dinner I cooked upon arriving in San Francisco:

Baked Halibut and Caesar Roasted Asparagus


The Halibut
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 6- to 7-ounce halibut fillets

Simply preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.

Accompany the fish with a Caesar Roasted Asparagus with a fried egg on top.
2 pound asparagus, tough ends removed
1 T olive oil

For Ceaser Dressing
2 T mayonnaise
1/2 to 1 tsp anchovy paste (depending on how you feel about anchovies)
2 clove garlic, chopped
Juice of two lemons
1 tsp mustard
Parmesan for grating

Prepare it by mixing mayo, anchovy paste, garlic, lemon juice, and mustard, smashing garlic a bit. In a large broiler-safe pan (I used a 3 qt sauté pan), toss asparagus with olive oil until evenly coated, the toss with half of the Caesar dressing. Broil for 5 minutes, then toss with tongs, and broil five minutes more. Toss again, then grate parmesan on top. Return asparagus to the broiler for a few minutes until parmesan has melted and tips of the asparagus begin to shrivel.

Garnish with sea salt, additional parmesan, and a very generous grinding of pepper.

Serve with a poached or fried egg. Yeah!