We headed to Duluth for a few days of day drinking recently (aka sampling the town's plethora of breweries). That means we came home with lots of brewvenirs (Earth Rider's medal-winning coffee pale ale!), and tasty smoked things from Northern Waters Smokehaus. A fillet of smoked trout worked nicely in this fast, easy supper.
Creamy pasta with asparagus and smoked fish
Adapted from Better Homes & Gardens July 2019
Incredients
12 ounces bucatini or other sturdy pasta
8 ounces asparagus, tough ends snapped off and broken into
2-inch pieces
1 cup heavy cream
6- to 8-ounce fillet smoked fish
2 lemons, zested and juiced
Parmesan cheese, grated
Method
Heat pasta water to a boil in a large stock pot. Salt
liberally. Add pasta and cook according to package directions. With about 5
minutes to go on the cooking time, add asparagus to pot.
Meanwhile, heat cream in a large saute pan. Add smoked fish,
lemon zest and juice, and salt and pepper to taste.
When pasta is al dente, drain pasta and asparagus and add it
to the cream mixture along with pasta cooking water as needed to make a sauce.
Garnish with Parmesan cheese.
Rating: Super fast and tasty. But really, how can you go wrong with good smoked fish and memories of a really fun beer run?
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