Chives & fresh basil
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5-10 minutes
Wine Suggestion: Ethos Reserve Chardonnay, Columbia Valley Dry Riesling, Ethos Reserve Syrah, Columbia Valley Nellie's Garden Dry Rose
2 Tbsp finely chopped onion
2 cloves garlic, minced
Olive oil
½ cup Chenin Blanc
½ cup chicken or fish stock
1 ½ cup heavy cream
1 cup chopped smoked salmon
¾ lb. asparagus, sliced into 1-inch pieces at an angle
2 Tbsp chopped chives
1 Tbsp chopped fresh basil
Salt and white pepper, to taste
1 pound cooked fettuccine
In medium sauce pot over medium-high heat, quickly sauté onion and garlic in about 1 Tbsp of olive oil. Add wine and bring to a boil; reduce heat to a simmer and cook until liquid is reduced to a glaze. Add stock; continue to cook untio liquid is reduced by half. Add cream; simmer over until sauce begins to thicken. Stir in smoked salmon and asparagus and remove from heat. Add herbs and season to taste with salt and pepper.
Toss with cooked pasta and serve right away.
