Cooking.

Sorry everyone, this is just going to be a quickie. Would you believe I forgot? I can't believe it's June 1 today either. This year is just rushing past.

Spent the morning by first going to have blood work done for diabetes, at least I only have to go twice a year these days. Then making asparagus pesto which is now in the freezer. It is absolutely delicious, I had kind of forgotten how good it is. I thought I had posted the recipe this year, but it doesn't look like I have. Will check it out further. Yes I did post it, thought I had.

Tuesday afternoon we went to the bowling alley to escape the noise. They seem to have finished cutting back all the balcony floors - or at least half way. Not sure what is happening next. One of the proprietors gave me a large bundle of rhubarb plus I had bought some at the asparagus farm on Monday so when I got home from the alley, I cooked it all up and now I have a large pan of stewed rhubarb. At least I remembered the ginger this time. I think I am going to try freezing some of it. Can't seem to find out if it freezes OK, but there is too  much for me to eat and of course, Matt doesn't like it.

Being Wednesday of course, it is league bowling. I do hope I do better than I did on Tuesday.

Very odd to me, but the younger owner of the bowling alley, who loves seafood and fish of all kinds, doesn't like (or has never tasted) smoked salmon. One of my favourites.

Fettuccine With Asparagus And Smoked Salmon

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

½ lb fresh asparagus, medium thickness
Salt
1 Tbs butter
½ Tbs minced shallots
1 cup heavy cream
4 oz smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 tsp fresh lemon juice
9 to 10 oz fresh green fettuccine noodles
2 Tbs minced fresh dill

1. Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.

2. Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.

3. Bring a large pot of salted water to a boil for the pasta.

4. While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.

5. Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.

6. When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.

7. Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Servings: 4

Have a great day