20 min
Dinner
Easy
Orecchiette with green asparagus and salmon
Orecchiette means “little ears,” named because nuns in Puglia used their thumbs to make small dimples in the dough. This dish celebrates that authentic Italian pasta with the rich flavor of smoked sockeye salmon.
Ingredients:
Preparation method:
Cook the pasta al dente in lightly salted water according to the package instructions.
Clean the asparagus and cook until tender. Cut the asparagus in half lengthwise.
Mix the horseradish, crème fraîche, lemon zest, and juice together. Season with salt and pepper to taste.
Drain the pasta and combine it with the asparagus and horseradish-lemon cream sauce. Finally, add the smoked salmon and garnish with chives.
Now it's your turn