Butterfly Pasta With Smoked Salmon And Asparagus
Ingredients
3/4 pound thin asparagus, trimmed
1 pound farfalle pasta
1 T olive oil or butter
1 cup diced onion
3/4 cup diced fennel or celery
1-1/2 cups half-and-half
1/4 cup dry white wine
6 ounces smoked salmon, sliced in thin strips
Salt and pepper to taste
Chopped chives for garnish
Directions
- Bring a large pot of salted water to a boil.
- Blanch the asparagus until mostly cooked, about 3 minutes.
- Remove with tongs or large mesh scoop and place in colander.
- Add pasta to boiling water and cook according to directions.
- Reserve 1/2 cup of the cooking water and then drain pasta.
- Meanwhile, heat oil or butter in a skillet over medium heat.
- Add the onion and fennel/celery and cook until tender, stirring occasionally, 10 minutes.
- Add the half-and-half and simmer for 3 minutes.
- Add the wine and return to a gentle simmer.
- Chop asparagus into 1/2 inch long pieces.
- At the last minute, add the salmon and asparagus to the sauce.
- Heat for barely a minute, then season with salt and pepper.
- Add the pasta to the sauce, stirring in some of the pasta water if necessary.
- Serve immediately in shallow bowls, garnished with the chives.
6 servings