Local Ontario asparagus is available everywhere these days and lands on my table a couple of nights a week. I am always trying to think of ways to change it up and this particular recipe was inspired by some classic flavour combinations I love; asparagus and eggs and asparagus and bacon. I thought there might be a lighter way to combine all these flavours in a new dish and this is it! Beautiful sweet asparagus, creamy eggs, and crunchy salty prosciutto make up this delicious salad. Bonus: it looks beautiful on your table and comes together in about 15 minutes flat. Use it as a starter for your next dinner party or as a beautiful side for brunch or dinner. Enjoy!
1 lb asparagus
3 slices prosciutto
2 hardboiled eggs
2 tbsps olive oil
juice of 1/2 lemon
salt and pepper to taste
Steam asparagus to your desired liking. I usually steam mine for about 7 minutes to achieve tender but crisp asparagus.
Place prosciutto in a frying pan on high heat, about 2 - 3 mins per side, until pan is almost smoking and prosciutto is crispy.
Break up prosciutto into pieces.
Chop up hard boiled egg.
Dress asparagus with lemon, olive oil and salt and pepper.
Dress the salad with the chopped prosciutto and egg.
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This pasta lands on my table about once a week these days. It’s healthy, light, tasty and super quick to make which makes it one of my regulars. More importantly, it’s a family favourite which means everyone loves it and it goes fast! What no one realizes is that I make this pasta with leftovers. The worst leftovers to dispose of in my home are fish. We love to have fish once or twice a week but anything that is left behind just never tastes as good reheated the next day and always ends up parked at the back of the fridge. This recipe takes those leftovers and turns them into an amazing dish. Here, I have used salmon but really any kind of fish or seafood will work. Another secret to this dish is to use good quality anchovies (think anything packed in olive oil and in a glass container). Many people don’t really like anchovies, but they basically dissolve in the sauce when heated in the oil. They lose all of their characteristic fishy taste and really add a big punch of flavour. You can make the sauce while the pasta is cooking; you are looking at about 20 minutes from start to finish, perfect for a weeknight meal. I love to finish it off with fresh herbs to give it a little taste of summer freshness. Try it and watch it disappear!
Summer Salmon Pasta with Fresh Herbs and Garlic
1 - 1/2 cups salmon, broken up into chunks/pieces
3 - 5 anchovies
1 small bunch parsley
3 cloves garlic, crushed
1 small onion, minced
1/3 cup white wine
2 tbsp butter
1 tsp cayenne pepper
salt and pepper to taste
450 grams pasta of your choice
Boil water for pasta. Once boiling, add pasta and make to instructions. This is critical - once pasta is done remove 1 cup of pasta water and reserve for later use before you drain the pasta. While pasta is cooking, make the sauce.
Heat oil to medium.
Place anchovies into the oil and mince with a fork until they disintegrate, about 1 min.
Add onion and garlic until they assimilate and begin to cook through, 3mins.
Add white wine and boil 1 minute, to remove the alcohol.
Add salmon until heated through, 2 mins.
Add 2 tbsp butter, 1/3 cup olive oil, cayenne pepper and turn off heat.
Finish with a handful of chopped parsley.
Pour sauce directly over hot, drained pasta. If you feel the pasta is a little dry, add about 1/2 cup of reserved pasta water and serve immediately. This starchy water will make your sauce a little creamier as it is absorbed by the pasta. You can add more if you think it is necessary, but take care to add it a little at a time so your sauce can absorb.