Ingredients
1 tablespoon olive oil
salt
1-1/2 pounds spaghetti
1-1/2 tablespoons butter
2/3 cup heavy cream
1 pound asparagus spears, sliced
pepper
1 pound smoked salmon, cut into small pieces
1/4 cup Sevruga caviar
Instructions
Bring a large saucepan of water to a boil, adding a teaspoon of olive oil and a tablespoon of salt. Cook the spaghetti until al dente. While the pasta is cooking, make the sauce. Heat the butter, heavy cream, and asparagus in a nonstick saucepan. Add salt and pepper to taste. Bring to a simmer and remove from the heat. Stir in the salmon and cook for 6-7 minutes. Drain the pasta in a colander. Tip it into a bowl and add the sauce. Toss lightly. Top with caviar and serve at once, preferably with a few slices of rough country bread.
Yield: 2 servings
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