Pasta with smoked salmon and asparagus


Last of the snowy pictures I promise!

The last of the snowy pictures I promise. It hasn’t snowed here since Christmas and Vicky dog loved to leap through it. Look at the snow balls she has collected whilst on a walk.

This is homemade fast food: tasty & filling, a complete meal in about 20 minutes.

Some days cooking seems like too much of a stretch. We do sometimes have a Chinese takeaway but these days we try to keep it a bit healthier. This recipe is probably cooked in the time it takes us to decide what we want and actually get somewhere near to a place that sells fast food.

The important thing here is that this dish can be cooked with any seafood you fancy.


10g butter or a corner off the end of the pack

1 Onion peeled and diced

1 or 2 cloves of garlic peeled and crushed

2 eggs

A small tub half fat crème fraiche

Two handfuls of strong grated cheddar

100g smoked salmon

A bag of fresh pasta fresh pasta

Baby asparagus spears (about 100g)

Some broccoli florets – just the little flower heads so they cook quickly.

Nutmeg and a grater

Salt and pepper

To make:

Start by melting the butter in a smallish pan until it starts to sizzle.

Add the onion and garlic cooking gently for about 5 minutes. Stir in a little salt and a good pinch of black pepper.

Stir in the crème fraiche and heat for about 30 seconds. Remove from the heat.

When that has cooked start to prepare your pasta as per the pack instructions. When you have about 2 to 3 minutes of boiling time left (which was the entire cooking time for my pasta) add the asparagus spears and broccoli.

Then while they are cooking chop your smoked salmon into bite sized chunks.

Beat the eggs in bowl until they are combined and add the cooled crème fraiche mixture along with the grated cheese.

Drain the pasta, turn off the heat and return to the pan along with the salmon and crème fraiche mixture. The idea is to very gently cook the egg so you don’t get scrambled egg with your pasta

Give it all a good stir and divide between 2 bowls. Grate on some nutmeg and season to taste. Remember the smoked salmon is salty but hasn’t been cooked with the other ingredients so keeps it saltiness to itself.


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