Asparagus And Smoked Trout Pasta Recipes

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SMOKED TROUT LINGUINE WITH ASPARAGUS AND LIME



Smoked Trout Linguine With Asparagus and Lime image

They make the most amazing smoked trout here in Costa Rica and I've been looking for ways to use it other than as an appetizer. This is my take on a smoked salmon pasta dish I had once-upon-a-time! Note: this would probably be better with lemon, but they're almost impossible to find here. Let me know if it's an improvement!

Provided by Jostlori

Categories     Trout

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup lime juice
1/3 cup olive oil (use a good quality olive oil)
1/2 teaspoon dried chili pepper flakes (or less, according to taste)
2 garlic cloves, finely minced
1 lb linguine
1 bunch asparagus, trimmed
12 ounces smoked trout, flaked
1/4 cup flat leaf parsley, chopped
2 green onions, chopped
parsley, chopped, for garnish

Steps:

  • In a small bowl, whisk together the lemon juice, olive oil, chile flakes and garlic. Set aside.
  • Cook pasta till al dente. Drain and return to pan.
  • Meanwhile, blanch asparagus till crisp tender. Drain and set aside.
  • Add the juice mixture, asparagus, trout, parsley and green onion to the drained pasta. Toss to combine. Season to taste with salt and pepper.
  • Serve in pasta bowls and garnish with chopped parsley.

Nutrition Facts : Calories 520.8, Fat 18.2, SaturatedFat 2.8, Cholesterol 42, Sodium 56.7, Carbohydrate 62.1, Fiber 4.3, Sugar 3.5, Protein 27.2

FETTUCCINE, SMOKED TROUT AND ASPARAGUS



Fettuccine, Smoked Trout And Asparagus image

Provided by Florence Fabricant

Categories     weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 pound medium asparagus
2 tablespoons unsalted butter
1 tablespoon minced shallots
1 1/2 cups heavy cream
1 smoked trout, skinned, boned and broken in chunks
Salt and freshly ground black pepper
1 teaspoon fresh lemon juice
1 pound fresh fettuccine
1 tablespoon chopped fresh dill

Steps:

  • Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
  • Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
  • Bring a large pot of water to a boil.
  • Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
  • When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

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