A Simple Sauce

Last night, I cooked some fish fillet in the microwave--still one of my favorite ways to cook them. A single fillet about one-inch thick and weighing about a half of a pound took two minutes in a high-power oven which was particularly nice as the half pound of cleaned--stems snapped and peeled--asparagus with which I accompanied also took two minutes in another high-power oven. Both dishes were tightly covered with microwave plastic wrap. I also served some steamed rice.

The sauce that I made went well with all the components and would be enough for four eaters: a quarter cup of thinly sliced chives, a quarter cup of very good sherry vinegar, a half cup of fruity olive oil and a teaspoon of kosher salt and black pepper ad lib.