Makes 4 servings. Difficulty
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 pound gf smoked salmon, flaked 8 ounces gf pasta Salt & freshly ground black pepper
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 by placing them in boiling water for about 1 minute, then plunging them into ice water. 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.