Salmon and asparagus pasta is a first course of land and sea enriched by the delicate flavor of fresh asparagus.
- 4 cups of pasta (penne it’s good)
- 4 cups of asparagus
- 10 oz of smoked salmon
- 2 shallots
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
- parsley to taste
Boil asparagus for 10 minutes in boiling salted water.
Drain them and cut them into pieces, leaving the tips whole.
In a skillet heat a drizzle of EVO oil, sauté 1 shallot and add the chopped asparagus.
Add the smoked salmon to the pan.
Cook the pennette in the same cooking water as the asparagus.
Add the pasta while still al dente and mix with the asparagus and salmon mixture.
Serve, sprinkling with pepper and parsley; enjoy!
ASPARAGUS AND SMOKED SALMON PASTA