The last asparagus of the season always makes me sad. So I need to cook it with a big bowl of creamy pasta to blast the blues away. This time I added a little heat to spice things up.
12 oz. pasta
8 oz creme fraiche
1 lb. fresh young asparagus, trimmed & cut into 1-inch pieces
4 cloves garlic, minced
1½ tsp dried red pepper flakes
2-3 dashes hot sauce
salt & pepper to taste
Prepare pasta according to the package directions.
In a large skillet, heat oil over medium heat. Sauté asparagus in the creme fraiche for 5 minutes, then add garlic, red pepper, and hot sauce. Cook for an additional 5 minutes, or until asparagus is softened but not mushy.
Add drained pasta to the skillet and mix to combine. Season with salt and pepper.
I love that fish monger at the farmers market has sushi grade fish! It means I can have a little fun and experiment. Today I was feeling lazy and not really sure how I wanted to cook salmon I bought this morning, so I decided ceviche would be perfect – light and easy.
1/2 lb salmon fillet, diced small
1 jalapeño, diced
1 avocado, peeled, seeded, and diced small
1 red onion, peeled and diced small
1/4 c lime juice
1/4 c lemon juice
1/4 c orange juice
1 tsp salt
1/2 tsp pepper
1/4 c lemon olive oil
Add all the ingredients into a mixing bowl, and stir very gently with a spatula, until the ingredients are well incorporated. Drizzle the olive oil over the mixture.
Cover and refrigerate 1 to 2 hours, until the acid has cooked the shrimp and salmon. The salmon should be opaque.
Serve the ceviche in small martini glasses, garnish with chives and serve pita bread on the side.