Yeah, yeah, I phoned it in. But I wanted to enter something. That said, this is definitely on the spring pasta rotation.
The first step was making a batch of egg and semolina pasta, where I added a handful of fresh chopped Italian parsley from the herb barrel. The touch of parsley helped cut the richness of the dish just a bit. You can do your own or a fresh spinach pasta would be a great alternative.
6-8 ounces of smoked salmon;
Shallots, asparagus thin sliced on the bias, lemon juice, regular whipping cream(not heavy), dill and lemon zest to garnish.
Sweat the shallots in olive oil, or butter, add the asparagus and sauté until the asparagus starts to sweat.
Add one cup of cream, juice of one medium lemon, and simmer for five minutes. Add the salmon, adjust the seasoning with SP, and turn off the heat while you cook the pasta.
Bring the sauce back to a simmer, add the cooked pasta and toss. Add a little of the pasta cooking liquid if t's too thick.
Portion into bowls and garnish with fresh chopped dill and finely chopped lemon zest.
The first step was making a batch of egg and semolina pasta, where I added a handful of fresh chopped Italian parsley from the herb barrel. The touch of parsley helped cut the richness of the dish just a bit. You can do your own or a fresh spinach pasta would be a great alternative.
6-8 ounces of smoked salmon;
Shallots, asparagus thin sliced on the bias, lemon juice, regular whipping cream(not heavy), dill and lemon zest to garnish.
Sweat the shallots in olive oil, or butter, add the asparagus and sauté until the asparagus starts to sweat.
Add one cup of cream, juice of one medium lemon, and simmer for five minutes. Add the salmon, adjust the seasoning with SP, and turn off the heat while you cook the pasta.
Bring the sauce back to a simmer, add the cooked pasta and toss. Add a little of the pasta cooking liquid if t's too thick.
Portion into bowls and garnish with fresh chopped dill and finely chopped lemon zest.
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