How to make it

  • 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!

Reviews & Comments 6

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    " It was excellent "
    justjakesmom ate it and said...
    Sounds and looks good enough for company. 5 Forks!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Wow, Excellent recipe, JM.
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    " It was excellent "
    donman ate it and said...
    Sounds wonderful Joy :)
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    " It was excellent "
    auntybea ate it and said...
    Looks lovely, JoyMarie!
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    " It was excellent "
    misterpeter ate it and said...
    right up my alley.. a joy to serve to guests i would imagine and will soon find out for sure. another high 5!
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    " It was excellent "
    trigger ate it and said...
    Joymarie so nice of you to post this recipe just in time for Asparagus season. I will make mine with fettuccine this time.
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