I bought a small piece of smoked salmon when I was at the beach last week and by the time I got home had decided to combine it with fresh asparagus and serve it with pasta. It’s one of my favorite flavor combinations, especially with a sauce made with fresh lemons, dill and cream. The asparagus at Costco was perfect. I prefer large stalks that can roast at a high temperature in the oven until they are toasty brown without being overcooked and mushy.
While the pasta is cooking and the asparagus roasting, prepare the sauce.
Lemon Dill Sauce…adapted from a recipe by Simply Recipes
- 2 tablespoons olive oil
- 2 tablespoon butter
- 1/3 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped
- 4 ounces smoked salmon, flaked into bite sized pieces
- 1/2 pound fresh asparagus, roasted till barely tender and cut into bite sized pieces
- Freshly ground black pepper
In a large skillet heat olive oil and butter over medium heat. Add shallots and garlic, cook for 2 minutes, then add white wine, lemon juice and lemon zest. Increase the heat and let it boil down by half. If you want a slightly creamy sauce, add the cream and let boil one more minute.
Drain pasta, saving 1 cup of the cooking liquid. Add pasta to the skillet with the sauce. Add back a little of the pasta water to reach your desired consistency. Add the smoked salmon, asparagus and dill. Season with black pepper and toss lightly until combined.
This is enough sauce for 8 ounces of pasta.