Friday, June 3, 2022

Pasta with Spring Asparagus and Smoked Salmon From Vicki Delany & Eva Gates

This is just beautiful for a spring dinner, and it really couldn't be easier. The full recipe makes four servings. I cut it in half which made enough for my dinner and then a light lunch the next day. 

Pasta with Spring Asparagus and Smoked Salmon 


1 lb asparagus

 4 cups penne pasta

1 cup chopped smoked salmon (8 oz/250 g)

 1/4 cup minced fresh dill

1/4 cup minced parsley

2 tablespoons extra-virgin olive oil

2 tablespoons prepared horseradish

1/4 cup light sour cream

1/4 cup ricotta cheese


Snap off woody ends of asparagus; cut stalks into 1-inch (2.5 cm) pieces. Set aside.

In large pot of boiling salted water, cook pasta for 7 minutes. Add asparagus and cook until pasta is tender but firm, about 2 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain and return pasta mixture to pot.

Add reserved cooking liquid, salmon, ricotta, dill, oil and horseradish; toss to combine. Garnish each serving with sour cream.

Coming June  7: Death by Beach Read: The ninth Lighthouse Library book by Eva Gates



  1. Making this today! I have all the ingredients, including fresh garden asparagus! Thank you !

  2. This does sound lovely.
    Do you know what the weight (ounces) the 4 cups of pasta equals?