Sautéed asparagus with fleur de sel from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 241) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shad and roe Grenobloise; Sautéed cod with potatoes in chorizo-mussel broth; Flemish beef and onion stew (Carbonnades à la Flamande); Leg of lamb with potato gratin (Gigot à la Provençal et gratin de pommes de terre)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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