Dinner time when you're in the grind

Sometimes the daily grind gets to be too much. When you get home from a long day at work you just want to put up your feet and ask the waiter for the dinner dejour.

And if you don't happen to have an in-home waiter, your second best option is this...


Asparagus and Smoked Salmon Pasta

You'll need....
1 bunch asparagus
4-6oz. smoked salmon (you can find this in the refrigerated section within the seafood aisle!)
1/2 cup half and half
3oz. cream cheese
1/2 cup parmesan
1 egg
1 tbsp. butter
Pepper to taste

This is an easy dish that also doubles as a vegetarian friendly meal too! If you're Catholic, this makes meatless Friday's a breeze during Lent. 

One more Friday to go!

If anyone's counting.

Just a few key ingredients needed! When you buy packaged smoked salmon, make sure it's pink all around with no brown spots. Smoked salmon - for all my salmon newbies - is hardwood smoked and cured with salt. Most of the time, you'll see it on top of bagels with cream cheese. 

My Jewish friends call it Lox. 

I call it love at first bite.

We carry on.

Your egg should be out on the counter from the beginning of prep time. Let it sit out so it can naturally come up to room temp. This is important later.

Get a large pot of water on the stove, high heat to get the water boiling. 

Meanwhile, rinse the asparagus and break the asparagus using your hands. The asparagus will naturally break in 1 1/2 to 2 inch pieces. 

Did you know you can cook pasta and asparagus in the same pot of water? Cuts down your use of cookware and cooking time! 

While the pasta and asparagus are cooking, mingling, swimming, take a saucepan and combine cream cheese, butter and half and half. Set burner to medium-low, continuously whisking until combined. 

I've used this same sauce combo for a lot of different pasta dishes - use in chicken/broccoli, shrimp alfredo, whatever sounds good to you!

Gradually add the parmesan cheese, whisking until smooth. Like dis. Take it off the burner and now...

The egg!

Add the egg into the sauce. This is what makes the sauce sooo flippin' delicious. It's important to whisk your whiskers off so that the egg does not scramble in the sauce. If it does, we'll feel sorry for you and we'll all be sad. 

See why you left the egg out on the counter? It helps in the transition to a hot pan. Voila.

Drain the pasta and asparagus and grab a large bowl. Pour the sauce over the pasta and toss to coat.

I add the salmon right before I plate. In this case, since I was cooking just for me, I added the salmon to my individual bowl. Cut into small slivers, about a quarter to half inch.

Do not add the salmon into the entire bowl of pasta, unless you know it will all be served that night with no leftovers. You don't want the salmon to cook - it'll lose it's texture and saltiness.

Perfect blend of salty, creamy perfection. Less than 30 minutes to the table and sure to impress your guests.