Recipe

Butterfly Pasta With Smoked Salmon And Asparagus Recipe


Butterfly Pasta With Smoked Salmon And Asparagus Recipe Chefmeow / All my dishes
2 years, 1 month ago
Tried and true and well loved by all who have tried it. This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.
Prep:10m Cook:30m Servings:4

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Ingredients
  • 3/4 pound thin asparagus trimmed
  • 1 pound bow tie pasta
  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 3/4 cup fennel or celery diced
  • 1-1/2 cups half and half
  • 1/4 cup dry white wine
  • 6 ounces smoked salmon diced
  • Chopped chives to garnish

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

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