Peak Season Vegetables
Peak Season Fruit
SPINACH FETTUCINE WITH SMOKED SALMON AND ASPARAGUS
After a winter's satiation of sturdy brown stews and roasts, both our palates and our eyes cry for
clean pastel relief at the first hint of spring. The pale pink and green colors and subtle smoky
and sweet flavors of this pasta dish gently ease the spirit into the taste delights of a fresh season.
Makes 4 servings
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4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 tablespoons minced fresh ginger
1 tablespoon grated lemon zest
1 cup Japanese sake or dry white wine
1/4 cup fresh lemon juice
2 cups heavy or whipping cream
1/2 cup light cream
Salt and freshly round black pepper to taste
9 ounces spinach fettuccine
1 pound thin asparagus
12 ounces thinly sliced best quality smoked salmon
1 cup freshly grated Parmesan cheese
||Melt the butter in a saucepan over medium-high heat. Add the shallots, ginger, and lemon zest; sauté until softened, about 3 minutes. Pour in the sake and lemon juice. Cook until reduced by two-thirds, 7 to 10 minutes.
Add the heavy and light creams and reduce again by half. Season with salt and pepper.|
||Strain the sauce to remove the solids and keep warm over low heat.|
||Bring a large pot of salted water to a boil.
Add the fettuccine and cook just until al dente.|
||While the pasta is cooking, heat a medium-size pot of salted water to a boil.
Trim the asparagus and cut diagonally into 2-inch lengths. Blanch the asparagus pieces
in the boiling water just until crisp-tender, 3 to 4 minutes. Drain. Cut the smoked
salmon into julienne strips 1/4 inch wide.|
||Drain the pasta and place in a warmed serving bowl.
Add the cream sauce, asparagus, salmon, and 1/2 cup of the Parmesan.
Toss all together and serve at once. Sprinkle the top of each serving with the remaining Parmesan.|
Excerpted from COLD-WEATHER COOKING copyright © 1990 Sarah Leah Chase.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.