Salmon and Asparagus on Farfalle with Mustard – Cream Sauce
1 lb. salmon fillets
1 -1 1/2 lbs. Asparagus, remove tough bottom part of stems, slice on diagonal in bite size pieces
2 Tablespoons Olive oil
1/2 cup dry white wine
1 cup heavy cream
zest of 1 lemon
2 tablespoons Dijon Mustard
1 tsp. dried tarragon or 1 tablespoon fresh, chopped
Bring large pot of salted water to boil. Add prepared asparagus and blanch 2 minutes, remove and place in ice water bath; set aside. In same pot of boiling water once asparagus is removed, bring back to boil and add farfalle, cook to al dente. Drain and place in pasta bowl.
Sprinkle the fillets with salt and pepper. Add olive oil to skillet on med high heat. Cook salmon fillets until done , flipping once. Remove fish from pan and keep warm. To the skillet add the white wine to deglaze the pan. Let reduce the wine by half. Add the cream, mustard, zest and tarragon to the skillet and let come to simmer until the sauce reduces slightly. Pour over pasta and add the drained asparagus and flaked salmon. Serve warm.