French la Vie

 

Pasta with Asparagus al dente. 

Cook Pasta in a few minutes less than what is written on the box.

While the water is doing its best to boil, prepare the sauce.

Saute a hearty handful of pine nuts and put aside,

Saute strips of smoked salmon,

Grill the asparagus with olive oil and salt,

Pour cream into a pan and heat,

Grate plenty of lemon peel,

Cut the grilled asparagus into bite-able sizes.

Before the cream rolls and rumbles wildly,

add the asparagus, pine nuts, smoked salmon, and a tad of fresh tarragon.

Let it simmer and thicken.

Drain the pasta, add a touch of olive oil and Parmesan toss,

Then add the asparagus cream sauce and spruce it up with the lemon peel.