Farm Produce, Bowling,

Surprise, surprise, I had to go to the asparagus farm again on Wednesday.
Lots of extras for other people. On the counter they had bags of spinach which I couldn't resist so got one of those too plus a bunch of spring onions (green onions) as well as a load of asparagus of course, and 1 lb of rhubarb just for me. So, when I got home, I turned some of the spinach, green onions and asparagus (shaved) into a salad with a Parmesan dressing similar to the one posted with Shaved Raw Asparagus a few days ago, it was good. I have enough left to make it again today. I had some uncooked Korean Bulgogi Beef left and I cooked that and served it over Chinese Noodles. It was goooood.

Bowling wasn't great, the team we were paired with has some hot shot bowlers - we managed to take 2 of 7 points though. Better than nothing.

As you will have noticed, I had problems leaving replies yesterday. Hope it's a one off.

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

Author: Andrew Scrivani
Source: The New York Times

Have a great day