|Name:||Salmon Asparagus Alfredo||Contributor:||Stan England|
|Description:||Salmon Asparagus Alfredo||Posted:||1994-04-25|
|Key words:||asparagus, pasta||Category:||Main Dishes|
|Ingredients:||1/4 medium onion, minced
2 tsp minced garlic
2 Tbsp good olive oil
~3/4 lb tender young fresh asparagus
16 oz whipping cream
~1-2 tsp dill
~1/2 tsp nutmeg
~1/3 lb smoked salmon
~1 c parmesan cheese
|Preparation:||Saute onion and garlic in olive oil until onion is translucent.
Steam asparagus broken to 1-1/2" to 2" pieces until just tender.
Put asparagus in pan with onion & garlic.
(It might be OK to skip the steaming process as the asparagus might tenderize enough while cooking with the cream, but I'm not sure.)
Now add whipping cream and bring mixture to a slow boil for about 1 minute.
Add about 1-2 teaspoons of dill and about 1/2 teaspoon of nutmeg.
Add about 1/3 pound smoked salmon.
Here's where it gets real approximate. I didn't measure the amount of parmesan cheese I put in at this point, just started adding it in by the handfull until it thickened to the point that I thought looked good. I would estimate that it was roughly 1 cup and I countinued to stir this in to the slowly boiling mixture.
Served over a pasta that has some texture that will hold some sauce. I chose rotini (I think thats what it's called - little spirals); small shells would probably be fine.