Recipe serves two
1/8 tsp cayenne pepper
1/2 tsp old bay seasoning
1/4 tsp salt
Dash black pepper
8oz Spinach Linguine, cook al dente
1/2 LB asparagus, trimmed, cut into bite size pieces
3/4 Cup heavy cream
1 Tbsp horseradish, drained
2 Tbsp fresh dill, chopped
Combine cayenne pepper, old bay, salt and pepper, coat salmon and broil until flaky. Set aside.
Cook pasta per directions. Add asparagus to pasta for the last 3 minutes of cook time. Drain pasta and asparagus, sprinkle with a little olive oil.
In saute pan heat cream, horseradish and dill over medium high heat for about 1 minute to thicken sightly. Add pasta and asparagus to the cream mixture. Top with salmon.