This recipe is taken from the 2015 Milk Calendar. This recipe is so fast to make, it’s really important to get all your ingredients ready as there will be no time for chopping once you start cooking.
- Prep: 15 min
- Cooking: 12 min
- 1 tbsp (15 mL) white vinegar
- 4 eggs
- 10 oz (300 g) spaghettini pasta
- 1/2 lb (250 g) asparagus tough ends snapped off, cut into 2-inch (5 cm) pieces
- 1 tbsp (15 mL) butter
- 4 green onions thinly sliced
- 1 1/2 cups (375 mL) 15% or 18% cream
- Finely grated zest from 1 lemon
- 1/2 cup (125 mL) chopped fresh dill
- 5 oz (150 g) smoked salmon cut into 3/4-inch (2 cm) wide strips
- Salt and pepper
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Bring a medium pot of water and vinegar to a simmer. Crack one egg at a time into a small bowl. Slip each egg into water; simmer 3 min for runny eggs. Remove with a slotted spoon to paper-towel-lined plate (eggs will stay warm).
In a large pot of boiling salted water, cook pasta for 5 to 7 min or until al dente, or according to package directions. Halfway through cooking pasta, add asparagus to pot.
Meanwhile, in a large skillet, melt butter over medium heat. Add onions; cook 2 min. Add cream and lemon zest. Drain pasta and return to pot. Pour in cream mixture. Increase heat to medium-high; stir until pasta is well coated. Stir in dill and salmon, adding more cream if sauce is too thick. Serve with poached egg on top of each serving. Sprinkle eggs with salt and pepper.
Poached eggs can be made in advance and reheated in simmering water for about 20 seconds.
Try a fried egg instead of poached.
Instead of smoked salmon, try a 7 oz (198 g) can of drained canned salmon.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 159 mg|
|Vitamin B12:||104 %|
|Vitamin D:||148 %|