This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Penne With Asparagus, Smoked Salmon And Dill
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- #58382
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 red onion, cut into thin lengthwise slices
1 bunch asparagus, rinsed, trimmed, diagonally cut into 1- to 1.5-inch lengths
3 ounces smoked salmon, cut into 1.5 x .25 inch strips
freshly ground black pepper
16 ounces penne pasta, or other tubular pasta
2 tablespoons snipped fresh dill
directions
Heat the butter and oil in a large skillet. Add the onion and cook, stirring, over low heat until tender; about 5 minutes. Do not brown. Add the asparagus and stir-fry until crisp-tender, about 5 minutes. Remove from the heat.
Add the salmon to the skillet and stir to blend. Sprinkle with pepper to taste.
Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 8 to 10 minutes. Drain. Return the pasta to the pot. Add the asparagus mixture and the dill. Toss to blend.
Spoon into a large serving bowl and serve at once.
added by
Jacquetta
nutrition data
565 calories, 15 grams fat, 87 grams carbohydrates, 19 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
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