Smoked trout pasta with asparagus and dill
At once hearty and delectible, this Spring-y pasta is a trout treat!
1 package fettucine
1 slurp of olive oil
1 red onion, thinly sliced
1 garlic clove, minced
1 bunch asparagus, trimmed, cut into 4 1/2 cup white wine (plus more for the chef)
1 tsp Dijon mustard
1 cup heavy cream
½ lb smoked trout, skin removed and flesh flaked
2 tbsp dill, chopped
Boil your water, cook your pasta, drain, and keep warm. While this happens you can…
Fire up the stove top and heat your frying pan. Add oil, and sauté the onion, cook for 3 minutes then add the garlic and cook another minute, until they all wilt and start to color
Add your asparagus and sauté for 1-2 more minutes
Have a sip of wine, then add ½ cup to your pan and simmer until reduced, about 3 minutes
Add the mustard and cream, stir together and raise the heat so it boils and reduces, about 2 minutes, stirring
Simmer down now, for about 1 minute, then mix in the trout and dill.
Add to your pot of pasta, mix well and serve. Now toast the chef!