Wednesday, June 15, 2011
Spaghetti with Beluga Caviar and Asparagus Recipe
* 1 teaspoon olive oil
* 1 Tablespoon salt
* 1-1/2 pounds spaghetti
* 1-1/2 Tablespoons butter
* 2/3 cup heavy cream
* 1 pound asparagus spears, sliced
* Salt and pepper to taste
* 1 pound smoked salmon, cut into small pieces
* 1/4 cup Beluga Caviar
Bring a large saucepan of water to a boil, adding a teaspoon of olive oil and a tablespoon of salt. Cook the spaghetti until al dente.
While the pasta is cooking, make the sauce. Heat the butter, heavy cream, and asparagus in a nonstick saucepan. Add salt and pepper to taste. Bring to a simmer and remove from the heat. Stir in the salmon and cook for 6 to 7 minutes.
Drain the pasta in a colander. Tip it into a bowl and add the sauce. Toss lightly. Top with beluga caviar and serve at once, preferably with a few slices of rough country bread.