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Pasta with Smoked Salmon and Asparagus

17/11/2023

Pasta with smoked salmon and asparagus is a refined, tasty, and relatively simple dish to prepare. I recommend using long pasta like spaghetti or tagliatelle which blends well with the ingredients. Here is the recipe:

Ingredients

  • 320 gr of pasta (spaghetti, tagliatelle, or linguine)
  • 200 gr of smoked salmon
  • 1 bunch of asparagus (about 300 gr)
  • 1 shallot
  • 200 ml of heavy cream (or if you prefer a lighter version you can use vegetable broth or white wine)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • A pinch of chopped chives (optional)
  • Lemon juice (optional)

Preparation

  1. Asparagus cleaning: Wash the asparagus and remove the woody part of the stem. Cut them into pieces, leaving the tips whole for decoration.
  2. Cooking the asparagus: Cook the asparagus in boiling salted water for about 5 minutes; they should remain crunchy. Drain them and plunge into ice water to stop the cooking process and maintain a bright green color.
  3. Sauté: In a large pan, sauté the finely chopped shallot in a drizzle of extra virgin olive oil until it becomes translucent.
  4. Adding the salmon: Add the smoked salmon cut into strips or cubes to the pan and sauté for a minute.
  5. Pasta cooking: Meanwhile, cook the pasta in abundant salted water following the package instructions for al dente.
  6. Completing the sauce: Add the asparagus and the cream (or the broth or white wine if you prefer) to the pan with the salmon. Let it cook for a few minutes.
  7. Final: Drain the pasta al dente and pour it into the pan with the sauce. Sauté together over high heat to allow the pasta to absorb the flavors.
  8. Season and serve: Adjust salt and pepper, add a pinch of chopped chives, and if you like, a few drops of lemon juice. Mix well and serve hot.

Curiosity

Smoked salmon is an ingredient that pairs well with the delicate flavors of asparagus, and cream adds creaminess to the dish. However, for a more Italian version, some chefs prefer to replace the cream with a mixture of extra virgin olive oil and Parmesan, creating a light emulsion that binds the ingredients without masking their flavors.

Pasta with smoked salmon and asparagus