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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.
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.
no subject
Date: 2005-03-22 05:07 am (UTC)Also: final Respectful of Otters hit count for the day - 7712. Sheesh.
It's been good stuff. It's *always* good stuff, but lately it's been unbelievable. Thank you for it. I'm so glad it's being read.
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Date: 2005-03-22 01:08 pm (UTC)And of course using Dreamfields pasta would turn this dish into a cardiologist's delight. Think nothing of it! :-)
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Date: 2005-03-22 05:09 am (UTC)I adore that serious smoked salmon. My ex and I took a ferryboat from Prince Rupert, BC to Port Hardy, on Vancouver Island, in BC, and splurged (a huge splurge for us, we were broke) on the boat's dinner buffet. There was a big tray of smoked salmon like that, locally made, and we ate far more than the price of the buffet (about $US20, if I recall correctly, in 1992) in salmon. We ate until it hurt.
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Date: 2005-03-22 05:11 am (UTC)no subject
Date: 2005-03-22 05:20 am (UTC)Sounds delicious.
"Also: final Respectful of Otters hit count for the day - 7712."
I'm actually surprised it's that low. I've gotten 13K hits from a SlashDot link; just from that link. I think I've gotten more hits from a BoingBoing link. I'd be curious how that sustains over the next few days; Slate probably has more every-few-day readers than every-day readers. And -- more importantly -- how many new regular readers you get from the mainstream publicity.
B
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Date: 2005-03-22 01:04 pm (UTC)And ready in fifteen minutes! The decadence to effort ratio is very high.
I'm actually surprised it's that low. I've gotten 13K hits from a SlashDot link; just from that link.
That doesn't surprise me at all. Slashdot is your natural constituency - probably the majority of people who read it would want to know what you think on a given issue, right?
Also, I was one of many people linked in the Slate post, rather than there being a dedicated item about how brilliant I am. :-) I think the most hits I've ever gotten in a day was around 10K, and that was when a few high-profile bloggers made single-link posts about something I wrote.
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Date: 2005-03-22 02:07 pm (UTC)B
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Date: 2005-03-22 05:30 am (UTC)(Also - my respects to Otters!)
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Date: 2005-03-22 06:22 am (UTC)The meal sounds lovely. I like smoked salmon, and raw, but usually cooking it makes it less pleasant to me. If I had more fish-eaters here, I might try it.
Then again, I might force it on them anyway.
TK
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Date: 2005-03-22 07:22 am (UTC)no subject
Date: 2005-03-22 11:50 am (UTC)Also, congrats on the hit count. I really enjoyed (well, maybe enjoyed is not the right word... "got a lot out of" might be better) your posts on the Schiavo case, especially the medical point of view. So thanks for both of these items. :)
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Date: 2005-03-22 12:07 pm (UTC)Thank you for the delicious-looking recipe...
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Date: 2005-03-22 01:05 pm (UTC)no subject
Date: 2005-03-22 02:03 pm (UTC)I do something similar with salmon and an alfredo sauce, but this sounds SO good!
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Date: 2005-03-22 02:35 pm (UTC)no subject
Date: 2005-03-22 05:08 pm (UTC)no subject
Date: 2005-03-22 02:35 pm (UTC)(Thanks for the Schiavo post, too -- clarified things for me.)
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Date: 2005-03-22 04:00 pm (UTC)-J
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Date: 2005-03-22 05:17 pm (UTC)no subject
Date: 2005-03-22 05:42 pm (UTC)Worth it!