Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MAYONNAISE***
   3                    egg yolks
     1/3  bunch         asparagus -- cooked and rough
   3      ounces        lemon juice
   1      cup           olive oil -- salt and pepper to
                        -- t
  24      ounces        beer
   5      pounds        salmon -- filleted
   2      ounces        saltpeter
   1      cup           sugar
     1/2  cup           salt
     1/2  cup           black pepper
   2      tablespoons   basil -- chopped

Preparation:

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.