- 1tb butter
- 2 leeks
- 2 6-8oz salmon filets
- 1 cup white wine
- 3/4 cup cream
- 1lb farfelle
- 1lb asparagus
- 4tb fresh parsely
- 1tb lemon juice
- Set pasta water to boil and cook farfelle for 10 minutes. Meanwhile, simmer salmon in wine and cover for 6 minutes.
- Meanwhile, cook leeks in butter for 4 minutes.
- Remove and tent fish, and add cream to wine for 2 minutes.
- Blanch asparagus cut into 1.5in pieces for 3 minutes and drain.
- Flake fish and toss everything.