Smoked Salmon and Asparagus Pasta

 

This is enough sauce for 8 ounces of pasta.

Lemon Dill Sauce

• 2 tablespoons olive oil

• 2 tablespoon butter

• 1/3 cup shallots, finely chopped

• 2 cloves garlic, minced

• 1/2 cup white wine

• 1/2 cup heavy cream

• 2 tablespoons lemon juice

• 1 tablespoon lemon zest

• 2 tablespoons fresh dill, chopped

• 4 ounces smoked salmon, flaked into bite sized pieces

• 1/2 pound fresh asparagus, roasted till barely tender and cut into bite sized pieces

• Freshly ground black pepper

In a large skillet heat olive oil and butter over medium heat.  Add shallots and garlic, cook for 2 minutes, then add white wine, lemon juice and lemon zest.  Increase the heat and let it boil down by half.  If you want a slightly creamy sauce, add the cream and let boil one more minute.

Drain pasta, saving 1 cup of the cooking liquid.  Add pasta to the skillet with the sauce.  Add back a little of the pasta water to reach your desired consistency.  Add the smoked salmon, asparagus and dill. Season with black pepper and toss lightly until combined.