Ingredients:
- 1/2 lb Original Honey Smoked Salmon, flaked into small pieces
- ½ lb asparagus, cut into 1 inch pieces
- 1½ cup sour cream
- ½ cup heavy cream
- 2 tbsp lemon juice
- 1 tbsp garlic, minced
- 2 tsp curry powder
- 16 oz (pkg) fusilli, cooked, drained and cooled
- ¼ cup capers
- 2 tbsp onion, grated
- Salt and pepper
Directions:
Step 1
Arrange asparagus on steamer rack. Place rack over boiling water; cover and steam for 5 minutes until asparagus is al dente. Cool asparagus immediately in ice water and drain.
Step 2
In food processor, combine sour cream, heavy cream, lemon juice, garlic and curry powder. Process until mixture is smooth. Pour sour cream mixture into a large mixing bowl.
Step 3
Add capers and onion, stir to blend ingredients.
Step 4
Add fusilli and Honey Smoked Salmon. Salt and pepper to taste.
Step 5
Toss gently to cover pasta with sauce. Serve immediately.