Smoked Asparagus Pasta with Smoked Salmon and Dill Cream

How to Make Smoked Asparagus Pasta with Smoked Salmon and Dill Cream

1. 1

   Step 1: Smoke the asparagus

   Preheat your smoker to 225–250°F (107–121°C). Toss trimmed asparagus with olive oil and a light sprinkle of kosher salt and black pepper. Smoke on a single layer for 15–25 minutes (depending on thickness), flipping once halfway, until tender and lightly charred — use apple, alder, or cherry wood for a bright, complementary smoke. Remove and let rest while you cook the pasta.

   For this step

   • 1 lbFresh asparagus, trimmed
   • 2 tbspOlive oil
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Cook the pasta

   Bring a large pot of salted water to a rolling boil and cook the linguine until just al dente according to package directions. Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside. Keep the pasta warm.

   For this step

   • 12 ozLinguine or long pasta
   
3. 3

   Step 3: Build the dill cream sauce

   In a large skillet over medium heat, add the heavy cream and minced garlic and bring to a gentle simmer. Stir in the grated Parmesan, lemon zest and about 1 tablespoon lemon juice, and chopped dill; simmer 1–2 minutes until the cheese melts and the sauce slightly thickens. Thin the sauce with a few tablespoons of reserved pasta water as needed to reach a silky consistency.

   For this step

   • 1/2 cupHeavy cream
   • 2 tbspFresh dill, chopped
   • 1 wholeLemon (zest + about 1 tbsp juice)
   • 1/2 cupGrated Parmesan
   • 1 cloveGarlic clove, minced
   
4. 4

   Step 4: Toss pasta with sauce, salmon and asparagus

   Add the drained linguine to the skillet and toss to coat evenly in the dill cream, adding reserved pasta water a splash at a time if the sauce seems thick. Gently fold in the torn smoked salmon and cut smoked asparagus into 1–2" pieces, tossing only until warmed through — avoid breaking up the salmon. Taste and adjust seasoning with salt and pepper.

   For this step

   • 6 ozHot-smoked salmon, torn into bite-size pieces
   
5. 5

   Step 5: Finish and serve

   Divide pasta among 4 plates (about 1½ cups / 350g per serving). Finish with an extra sprinkle of chopped dill, a grating of Parmesan, a crack of black pepper and a quick squeeze of lemon if desired. Serve immediately so the smoked flavors stay bright.
   

1. Preheat your smoker to 225–250°F (107–121°C). Toss trimmed asparagus with olive oil and a light sprinkle of kosher salt and black pepper. Smoke on a single layer for 15–25 minutes (depending on thickness), flipping once halfway, until tender and lightly charred — use apple, alder, or cherry wood for a bright, complementary smoke. Remove and let rest while you cook the pasta.
2. Bring a large pot of salted water to a rolling boil and cook the linguine until just al dente according to package directions. Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside. Keep the pasta warm.
3. In a large skillet over medium heat, add the heavy cream and minced garlic and bring to a gentle simmer. Stir in the grated Parmesan, lemon zest and about 1 tablespoon lemon juice, and chopped dill; simmer 1–2 minutes until the cheese melts and the sauce slightly thickens. Thin the sauce with a few tablespoons of reserved pasta water as needed to reach a silky consistency.
4. Add the drained linguine to the skillet and toss to coat evenly in the dill cream, adding reserved pasta water a splash at a time if the sauce seems thick. Gently fold in the torn smoked salmon and cut smoked asparagus into 1–2" pieces, tossing only until warmed through — avoid breaking up the salmon. Taste and adjust seasoning with salt and pepper.
5. Divide pasta among 4 plates (about 1½ cups / 350g per serving). Finish with an extra sprinkle of chopped dill, a grating of Parmesan, a crack of black pepper and a quick squeeze of lemon if desired. Serve immediately so the smoked flavors stay bright.