Smoked Salmon and Asparagus Sauce
Smoked Salmon with Asparagus Sauce, served on a bed of pasta.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Main | Fry | Less than 30 minutes |
Ingredients
- 500g asparagus spears, trimmed and cut diagonally into 2.5cm pieces
- 50g unsalted butter
- 250g sliced smoked salmon, cut into strips
- 284ml carton double cream
- thinly grated zest of ½ lemon
- a squeeze of lemon juice
- salt and freshly ground black pepper
- lemon slices to garnish
Method
Steam the asparagus for about 5 minutes, until just tender.
Drain and refresh in cold water. Dry thoroughly on kitchen paper.
In a frying pan melt the butter and gently fry the salmon strips for 30 seconds.
Add the cream and lemon zest and juice and heat gently, stirring, until just heated through.
Stir in the asparagus pieces and remove from the heat.
Season with pepper.
Toss the sauce with freshly cooked pasta and garnish with lemon slices.
