“3 of my most favorite things! This meal comes together fairly quickly, yet is elegant enough to serve to company.”
Ingredients
1 (16ounce) packagespenne rigate or 1 (16ounce) packages bow tie pasta
3teaspoonsolive oil
1lbasparagus, trimmed and cut into 2-inch pieces
1/2 teaspoonsea salt
1/4 teaspoonfreshly ground black pepper
1largeshallot, finely chopped
1/2 cupdry white wine
1cupchicken broth
1lbskinless salmon fillet, cut crosswise into thirds then lengthwise into 1/4-inch thick slices
1tablespoonchopped fresh tarragon
Directions
In a large saucepot, cook pasta as label directs and then drain.
Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
Add wine; heat to boiling over high heat.
Stir in broth and heat to boiling.
Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
Remove skillet from heat and stir in tarragon.
In a warmed serving bowl, toss pasta with asparagus mixture.
Reviews
“This is a nice and easy recpie, but we found it a little bland.Added some bacon bits at the table and it helped a little.I think maybe this just isn’t our taste, but it is a well written recipe and I encourage others to try it!”
“This has a light and refreshing taste, and a pretty appearance as well.I used more asparagus and less pasta, but otherwise made this just as written (although I probably used more pepper – I didn’t measure).I went the bowtie route since I was out of penne.This looked and tasted like Spring to me.:) Thank you.”
