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Butterfly Pasta With Smoked Salmon and Asparagus Recipe

Ingredients

How to make it

  • Bring a large pot of salted water to a boil.
  • Blanch asparagus for 3 minutes then remove tongs and place in colander to cool.
  • Immediately add pasta to the boiling water and cook according to package directions.
  • Reserve 1/2 cup of the cooking water then drain.
  • Heat oil or butter in a skillet over medium heat.
  • Add onion and fennel and cook until tender stirring occasionally for 10 minutes.
  • Add half and half then simmer 3 minutes reducing slightly.
  • Add wine and return to a gentle simmer.
  • Chop asparagus into 1/2" pieces.
  • Add salmon and asparagus to the sauce.
  • Heat for 1 minute then season with salt and pepper.
  • Add pasta to the sauce stirring in some of the pasta water if necessary.
  • Serve immediately in shallow bowls garnished with the chives.

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The Cook

chefmeow Garland, TX

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