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Makes 4 servings. Difficulty
Easy
Ingredients
4-5 asparagus spears, cut into 1-1/2 pieces 1 small tomato, peeled, seeded & coarsely chopped 1 Tablespoon unsalted butter 1 garlic clove, minced 1 shallot, minced 1 Tablespoon fresh basil, minced 1 teaspoon fresh thyme, minced 1 cup heavy cream 1/4 lb. gf smoked salmon, flaked 8 ounces gf pasta Salt & freshly ground black pepper
Directions
Prepare a large pot of salted boiling water. Have ready a large bowl of ice water. Add asparagus spears to boiling water and blanch for about 2 minutes or until just tender. Remove asparagus with a slotted spoon and plunge into ice water. This will stop cooking process and preserve color. (You can easily peel tomatoes this same way. Place them in boiling water for about 1 minute, then plunge into ice water. The skins will easily come off using this method).
In a large skillet, melt butter over medium heat. Add garlic and shallots; cook for about 1-2 minutes or until soft. Add asparagus and tomatoes; cook, stirring frequently, for 2 minutes. Add cream. Reduce heat to medium-low and let cook for about 5 minutes, stirring occasionally.
Meanwhile, cook gf pasta according to package directions. Drain.
Add cooked pasta and smoked salmon to asparagus-cream mixture, tossing gently to coat. Adjust seasonings to taste with salt and freshly ground black pepper.
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