Salmon and Asparagus Casarecce

Name: Salmon and Asparagus Casarecce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound casarecce pasta; 1/2 pound cooked salmon (poached, roasted, grilled, pan-seared, or smoked); 2 tablespoons olive oil; 1 small yellow onion, thinly sliced; 1 small bunch thin asparagus, cut into 1-inch pieces; 5 eggs, beaten; 2 tablespoons milk or cream; 1/4 cup freshly grated Parmigiano-Reggiano; Coarse salt to taste; Freshly ground black pepper to taste

Recipe GLPR5b8815326b2894

Italian

Main Course

45 min

365 cal

Servings: 6

Stovetop

SNAP eligible

A light and elegant Nordic-inspired pasta dish featuring flaked salmon combined with fresh asparagus in a delicate egg-based sauce. Casarecce pasta shells cradle the tender fish and vegetables in this protein-rich, Mediterranean-style main course that's both nutritious and satisfying.

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Ingredients

1 pound casarecce pasta

1/2 pound cooked salmon (poached, roasted, grilled, pan-seared, or smoked)

2 tablespoons olive oil

1 small yellow onion, thinly sliced

1 small bunch thin asparagus, cut into 1-inch pieces

5 eggs, beaten

2 tablespoons milk or cream

1/4 cup freshly grated Parmigiano-Reggiano

Coarse salt to taste

Freshly ground black pepper to taste

Directions

Bring a large pot of salted water to a boil and cook the casarecce pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced yellow onion and sauté for 4-5 minutes until softened and translucent.
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and tender-crisp.
Flake the cooked salmon into bite-sized pieces, removing any bones or skin. Add to the skillet with the vegetables and gently toss to combine.
In a bowl, whisk together the beaten eggs, milk or cream, and grated Parmigiano-Reggiano.
Reduce the skillet heat to medium-low. Add the cooked pasta to the skillet with the salmon and vegetables.
Pour the egg mixture slowly over the pasta while stirring gently and continuously. Add 1/2 cup of the reserved pasta water gradually as you stir, combining everything evenly.
Continue cooking and stirring for 3-4 minutes, allowing the eggs to set gently into a creamy sauce. The eggs must reach an internal temperature of 160°F and appear fully set without any liquid egg remaining. Add more reserved pasta water if the mixture seems too dry.
Season with coarse salt and freshly ground black pepper to taste. Divide among serving bowls and serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4.25

This is a solid weeknight pasta that comes together in close to the stated time with mostly everyday ingredients from any Charlotte chain, though quality Parmigiano-Reggiano costs real money—budget $4–5 for a wedge at Harris Teeter if you want the genuine article rather than pregrated. The salmon is the star and the primary cost driver at around $12–14 a pound, landing you in the $2–2.50 per serving range for protein alone, which is reasonable for a six-serving family dinner. One caveat: 45 minutes is tight if you're buying whole salmon and butchering it yourself; add 10 minutes for that, or buy it filleted and preboned. The dish reheats decently in a low oven but is best fresh from the pan while the egg sauce still has body.