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Smoked Salmon pasta in warm asparagus salad

Source: Michelle Harbour from Gatineau

Ingredients

Topping

  • 1 smoked salmon body from La Boucanerie d’Henri
  • 1 bunch of asparagus
  • Olive oil
  • Salt and pepper
  • Onion
  • Garlic

Ricardo’s Alfredo Pasta

  • 375 g (3/4 lb) of fettuccine
  • 60 ml (1/4 cup) of butter
  • 180 ml (3/4 cup) of 35% cream OR
  • 180 ml (3/4 cup) of 15% cooking cream
  • 250 ml (1 cup) of grated parmigiano reggiano
  • Chopped parsley, to taste
  • Salt and pepper

Preparation

Preparation

  1. Crumble the salmon and let warm to room temperature
  2. Add salt, pepper, and oil to the asparagus and grill in the oven for 7 minutes.
  3. Cut the asparagus into approximately 1-inch pieces and set aside.
  4. Heat the onion and crushed garlic clove until tender.
  5. Set aside with the asparagus.
  6. Mix well, add salt and pepper to taste.
  7. Let cool.
  8. In a saucepan of boiling salted water, cook pasta until al dente. Drain and oil lightly. Set aside 125 ml (½ cup) of the pasta water.
  9. In the same saucepan, melt the butter. Add the cream, 180 ml (3/4 cup) of parmesan and heat through. Add the pasta and stir to coat. Add salt and pepper. If necessary, add the pasta water for a creamy texture.
  10. Divide the pasta into four plates. Top with remaining parmesan and parsley. Serve immediately.

Additional informations:

Place the warm Alfredo pasta on the plates, cover the pasta with the salmon and top with warm asparagus salad.

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