Whoa!

Respectful of Otters just got linked to in Slate.

Now I want to hide under the bed, but my belly won't fit.

A simple, elegant heart attack on a plate.

Because it's asparagus season now for so much of the northern hemisphere:

Smoked Salmon-Asparagus Pasta (adapted from The Joy of Cooking)

1 bunch asparagus, woody ends trimmed off
4 oz peppered smoked salmon (not lox, but the thick meaty stuff)
8 oz heavy cream
3 Tablespoons butter
1/2 pound pasta (I use thin linguine)

Bring a large pot of water to a rolling boil. Drop the asparagus in and blanch it for a couple of minutes - two minutes if it's pencil thin, four minutes or so for thick, mature stalks. Then fish the asparagus out with a sieve and put the pasta into the water to boil.

Cut the salmon into bite-sized pieces.

Melt the butter in a skillet. Put the asparagus in and turn until coated with butter. Add the cream and the smoked salmon and warm over low heat until the pasta is done. Divide the asparagus evenly into two bowls of pasta and pour the smoked salmon cream over the top.

Serve with Lipitor (or the statin of your choice).


Also: final Respectful of Otters hit count for the day - 7712. Sheesh.