Description
Quick, easy, and elegant
Ingredients
Scale
- 1 medium yellow onion
- 3 garlic cloves
- 2 Tbsp butter
- 1/4 tsp white pepper
- 1 large bunch asparagus
- 1 box gluten free pasta
- 2 tsp salt
- 2 tsp dried dill
- 2/3 cup white wine
- 1 cup cream
- 1/2 cup milk
- 1 cup freshly grated parmesan
Instructions
- Snap off the base from each asparagus stalk, then cut into 1″ pieces, reserving the tops. In a saucepan (with cover) outiftted with a steamer basket, bring 1″ of water to a boil. Steam the asparagus stalks for 3 minutes, then add the tops for another 2 minutes. Remove from heat, and dump the asparagus into ice cold water to stop cooking
- Meanwhile, get a pot of water boiling for the pasta
- Using a fine grater, grate the onion and garlic. In a large skillet, melt butter, then add the grated onion and garlic and cook over low heat. Sprinkle in the white pepper so it can “toast” along with the onion and garlic. Add the white wine, simmering for a minute or two.
- Add pasta, salt, and dried dill to the pot of boiling water.
- Pour the cream and milk into the skillet, gently simmering for 5 minutes, stirring occasionally. Cut the salmon into pieces, then add to the skillet to heat along with the drained asparagus. Add grated parmesan cheese to the skillet and melt
- Drain the pasta, but do not rinse it (leave the little pieces of dill clinging to the pasta). Toss pasta gently with the sauce, asparagus, and salmon
