This is a perfect match between the asparagus and the smoked and sweet flavours of this recipe.
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INGREDIENTS |
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Fusilli Barilla |
250 |
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g |
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Whipping cream |
200 |
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g |
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Smoked salmon |
150 |
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g |
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Butter |
30 |
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g |
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Chopped italian parsley |
1 |
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tablespoon |
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Green asparagus |
10 |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Peel the asparagus and remove their white ends. Boil them in salted water for ten to twelve minutes. Drain them and cut them in pieces. |
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| 2. |
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In a saucepan, warm the butter; add the asparagus and salmon cut in thin strips. Dilute with the heavy cream and season with salt and pepper. |
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| 3. |
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Cook the Fusilli Barilla in plenty of salted water. Drain. Add the sauce and a couple of tablespoons of cooking water. Serve with a sprinkle of chopped parsley. |
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CHEF'S NOTE |
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There are different varieties of asparagus: green, purple and white.
In any case, they have to be very fresh. To make sure they are fresh, try to bend them. They must snap which means that they are fresh. |
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For this sweet, flavourful dish we suggest a dry, light, fruity white wine such as a Colli Morenici del Garda or a Falanghina. |
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