This is a two-course recipe because the second one is usually the easiest.
Serves 2
Ingredients
- 4-6 ounces of grilled smoked salmon or other smoked fish, such as smoked trout or trout roe
¼ pound baby asparagus, halved lengthwise and separated into 2 sections
- 6 ounces asparagus hearts, unpeeled, sliced
- 6 ounces handmade pasta
- 1 tablespoon chopped parsley
- 12 shavings salty sherry vinegar
¼ cup slivered almonds
Sour cream, olive oil, and/or lemon juice, to serve
Directions
- To make the sauce, heat oil in a medium pan on medium heat, and sauté asparagus in the oil until soft, approximately 2 minutes. Add to the fish, and toss until dissolved in the sauce. Add pasta, toss to coat, and add vinegar. Continue cooking until pasta is heated through.
- To serve, drizzle with sour cream and a drizzle of olive oil. Sprinkle with almonds.
- Melissa Clark is the Executive Chef and Co-Owner of il Milo di Subppinos Gourmet Pizza, located in Venice, California. Follow her at melissacarter.com