|6 ounces||Smoked salmon; cut into 1/2 inch|
|; wide pieces|
|1 pounds||Asparagus; peeled, cut into 1|
|; 1/2 inch lengths|
|; and steamed for 2|
|5 fluid ounce||White wine|
|3 fluid ounce||Dijon mustard|
|1 teaspoon||Dried thyme|
|Lots of freshly ground black pepper|
Melt the butter in a medium sized pan over medium heat. Add the asparagus and smoked salmon, heat and stir for 1 minute. Season with pepper.
In a bowl, combine the mustard, wine and thyme. Pour the sauce over the asparagus and salmon and simmer for 5 minutes. While the sauce is simmering, cook the pasta according to package directions. Drain well. Pour the sauce over the freshly cooked pasta, toss and serve immediately.
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