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Butterfly Pasta With Smoked Salmon And Asparagus
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6 servings

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.

The Cook:  Carol Jancsi Keywords: pasta, salmon, asparagus
Category: Fish/Seafood
Cookbooks: Cooking With Cow (Carol Jancsi)
Recipe #633 was added on October 12, 2014 by deebeeeff and last updated on October 28, 2021.


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