Prep 10 mins
Cook 30 mins
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1⁄2 cup white wine
- 2 cups vegetable stock
- 1⁄2 cup whipping cream (or coffee cream)
- 4 tablespoons chopped fresh dill (reserve 1 tbsp)
- salt and pepper, to taste
- 2 cups dry penne pasta
- 1 (8 ounce) salmon fillets (skin removed)
- 1⁄2 bunch fresh asparagus
- 1 tablespoon olive oil
- In a saucepan over low heat, melt butter. Sprinkle flour over melted butter and whisk it together. DO NOT BURN it! If necessary, remove it from the heat. Slowly add the wine and whisk it into the flour/butter mixture. Slowly add vegetable stock and whisk it into the mixture. Continue the whisking until the mixture comes to a boil. Once it is boiling, turn heat down very low.
- Slowly whisk the cream into the mixture. Add salt and pepper to taste. Add 3 tbsp chopped dill (save the other tbsp). Set the sauce aside.
- Cook the penne, then drain and rinse under cold water. Set penne aside.
- Snap flat ends off the asparagus. Cut each stem diagonally into 3 or 4 pieces. Place in a shallow pan with a bit of cold water and cover. Bring water to a boil and steam the asparagus – only for a minute or two. The asparagus should still be very firm, just not hard. Remove asparagus from pan and run under cold water. Drain and set aside.
- Heat 1 tbsp oil in a pan. Add the strips of salmon and stir gently so as not to break the salmon too much. When salmon is changing to a pink colour, add the asparagus, sauce and cooked penne pasta. Continue to stir gently until all the ingredients are combined and hot.
- Serve immediately, using the 1 reserved tbsp of chopped fresh dill as garnish.