Basically, time depends on size. I used only celtic sea salt and butter. ⤵️ https://youtube.com/watch?v=pmcvWnxda1Y&si=PccBqRyxGfjdl-jV

Steak, from local ranchers, with fresh vegetables, from local farms; corn 🌽 and asparagus.

Asparagus with evoo, salt, and pepper, 425° oven until done, 15-20 minutes 🤔 I’m used to just looking at it 😉 and desired doneness.

Corn 🌽  simply cooked in salted water. I didn’t time that either, 😆 I was busy with steak. 🥩 8-10 minutes. I have been using milk added to water, but I didn’t this time; it was 111° this day 🫠 and here I have whole milk and heavy cream in my refrigerator from local dairy! 😬 Still tasted damn delicious 😋

I used the isigny aop butter with steak and Rodolphe Le Meunier butter on corn. 😋 That’s because I personally love Rodolphe Le Meunier butter most, so I use that more when I’m eating it straight up, not cooking with it. Good bakers use it in their cooking because it’s the best, but I’m not a baker 😜 That being said, isigny aop butter is no slouch itself 😍 it’s a win-win 👌🧈