Asparagus and snoked salmon pasta
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
This simple yet indulgent asparagus & smoked salmon pasta is a real crowd pleaser and quick enough to whip up after work. Wonderful with a crisp glass of dry white wine!
  • enough pasta for 2 people (I used orchiette pasta which really grips the sauce)
  • 1-2 Tbsp olive oil
  • 1 shallot, finely chopped
  • 1 small bunch of fresh asparagus (slim spears work best)
  • 100g smoked salmon trimmings
  • a little flour
  • 125ml single cream
  • salt and freshly ground black pepper
  1. Prepare the asparagus spears by snapping or chopping off about 1cm of the thick end of the stem. If the stems are very tough, use a vegetable peeler to peel off the outer layers of the lower third of the spear. Chop the spears into 2.5cm lengths, reserving one whole spear for garnish
  2. Prepare the pasta in plenty of boiling salted water according to the package instructions.
  3. While the pasta is cooking, heat the oil in a large heavy frying pan and add the shallot. Sautée over medium heat for a few minutes, then add the asparagus. Cook until the asparagus is softened but still as dente.
  4. Stir in the flour – enough so that all the liquid in the pan is absorbed. Stir constantly to prevent lumps. Add and stir in the cream a little at a time, stirring continuously to prevent lumps. If you find that the sauce is too thick, thin it with a few spoonfuls of the pasta cooking water.
  5. Add the smoked salmon trimmings and heat until barely heated through (you con't want to cook them!), then turn off the heat. Check for seasoning and add salt and pepper as necessary.
  6. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well.
  7. Using a vegetable peeler, shave the reserved whole asparagus into long thin shavings. Divide the pasta among two serving bowls and serve, topped with asparagus shavings.
Recipe by Cooksister | Food, Travel, Photography at