![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rivkaBecause 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.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
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.