3 pound asparagus
1 diced white onion
6 lemons
3 minced cloves of garlic
10 leaves basil, diced
1 1/2 lb smoked salmon
3 pound pappardelle
4 oz butter
18 oz cups heavy cream
grated parmesan cheese
Cut asparagus tips into quarter-inch slices. Grate one ounce of lemon zest, and then squeeze lemons for 5 oz of juice. Cut the salmon into 2" pieces.
Fill a pot with water and a bit of salt and bring to a boil. Cook the asparagus stalks until crisp-tender, and then blanche in cold water.
Saute onion in some melted butter over low-medium heat, stirring occasionally, until they start to soften. Pour in the cream and zest and simmer on a medium heat until it thickens. Stir in the lemon juice, as well as the garlic and basil leaves.
Boil pasta until done and then mix with sauce.
Serves eight as a main course.