Sunday, April 1, 2012

Asparagus Pasta With Salmon

This recipe is adapted for our Gluten-Free two person family from a recipe found at  Multiply for however many is in your family.

The Asparagus is ready in Grandma Farmers Garden.  Did you know that Asparagus is one of the most nutritionally well-balanced vegetables in existence.  It leads nearly all produce itmes in the wide array of nutrients it supplies in significant amounts for a healthy diet.  Asparagus is a nutrient-dense food which is hish in Folic Acid and is a good source of potassium, fiber, bitamin B6, vitamins A and C and thiamin.

Let us know (Contact Us) if you would like to be on the list to recieve freshly cut, naturally grown Asparagus.  Supplies are limited.

1/2 pound salmon fillet
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Gluten-Free Quiona Pasta (bow tie or spiral)
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large leek (white portion only), thinly sliced
1 teaspoon olive oil
1 teaspoon arrowroot or tapioca starch
1/4 cup water
1/4 cup chicken broth
1 1/2 teaspoon dill weed
1 1/2 teaspoon lemon juice

Season salmon with 1/8 teaspoon salt and pepper..  Grill salmon on oils grill race over medium heat for 12-18 minutes (6-9 minutes each side) or until fish flakes easily with a fork.

Meanwhile, cook pasta according to package directions.  In a large skillet, saute asparagus and leeks in oil until asparagus is crisp-tender.  Season with remaining salt and pepper.

In a small bowl, combine the arrowroot, water, broth, dill and lemon juice until smooth; stir into asparagus mixture.  Bring to a boil;  cook and stir until thickened and bubble.  Reduce heat; cook and stir 2 minutes longer.  Drain pasta; toss with asparagus mixture.  Serve with Salmon.

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