Creamy Smoked Salmon & Asparagus

It's asparagus season! They were selling it by the pound at the Leavenworth Earth Day celebration last weekend, and I have to say asparagus paired very well with my first sunburn of the season. It doesn't take much to make asparagus delicious -- we threw ours on the grill with a little olive oil, salt and pepper -- but you can also make it part of a more advanced and delicious meal, much like this dish from Joanne Saliby that she created specifically to pair with Ryan Patrick Vineyard's Reserve Chardonnay. Enjoy!

Creamy Smoked Salmon & Asparagus

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Joanne Saliby, author of the Wenatchee World Living Well blog.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4-6

●                  1 lb. package multi-grain pasta

●                  1 tablespoon grapeseed oil OR butter

●                  1/2 cup onion, thinly sliced

●                  1 clove garlic, minced

●                  1 cup dry white wine

●                  2 cups cream (100 percent cream recommended, not ultra-pasturized)

●                  1/4 teaspoon salt, or less to taste

●                  Several grinds white pepper

●                  1/8 teaspoon cayenne pepper

●                  1/2 teaspoon lemon zest

●                  1/2 lb. moist smoked salmon, torn into bite-sized pieces

●                  2 cups asparagus, cut into 1 inch pieces

Garnish

●                  2 tablespoons fresh chives, minced

Heat water in large pot and cook pasta according to package directions.

Meanwhile, heat oil or butter in a medium sauté pan. Add onion and garlic. Cook on low for several minutes or until softened; do not brown. Remove from heat and allow to rest for a few minutes.

Return to burner, add wine and turn heat to medium-high. Simmer until wine is reduced by about half. Add cream, salt, pepper, cayenne, lemon zest and salmon. Remove from heat to rest while steaming the asparagus. If it thickens too much for your taste, add 1 tablespoon hot water.

Steam or blanch asparagus until barely tender, about 5 minutes. Drain and add to salmon in cream.

To serve, plate the pasta and top with desired amount of sauce and asparagus. Sprinkle with chives.

Wine Pairing Suggestions:
‘37 Cellars Columbia Valley Chardonnay
Boudreaux Cellars Chardonnay
Ryan Patrick Vineyards Reserve Chardonnay