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3 pound baby asparagus
1 white onion, finely chopped
6 lemons
3 cloves minced garlic
10 leaves finely chopped fresh basil
1 1/2 lb smoked salmon
3 pound pappardelle
9 tablespoons unsalted butter
2 1/4 cups heavy cream
grated parmesan cheese
Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely grate enough lemon zest to measure 1 1/2 tablespoons and
squeeze enough juice to measure 9 tablespoons. Cut salmon into 2 x 1/2-inch
strips.
Fill a large pot 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 to cook pasta.
In a deep skillet cook onion 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 6 tablespoons lemon juice, garlic and basil, 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, three fourths salmon,
remaining lemon juice, and salt and pepper to taste. Heat mixture over low heat,
gently tossing (and adding pasta water as needed if mixture becomes dry), until
just heated through.
Serve pasta garnished with parmesan and remaining smoked salmon.
Serves eight as an entree.
Smoked Salmon Pappardelle with Asparagus