Pappardelle Al Sugo Di Limone Con Asparagi E Salmone Affumicato Pappardelle In Lemon Cream Sauce With Asparagus And Smoked Salmon Recipe

How to make it

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• Trim asparagus and diagonally cut into 1/4-inch-thick slices, or leave whole as a garnish.
• Finely chop shallots.
• Finely grate enough lemon zest to measure 1 and 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
• Cut salmon into 2 x 1/2-inch strips.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
• Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
• Reserve water in pot over low heat, covered.
• Drain asparagus and set aside some asparagus tips for garnish.
• In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
• Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
• Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil.
• Cook pasta in boiling water, stirring occasionally, until 'al dente' and ladle out and reserve 1 cup pasta water.
• Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
• Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
• Serve pasta garnished with reserved asparagus tips and remaining salmon.
• That's it! Buon Appetito!