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Smoked salmon and asparagus farfalles

Author: 5/15
Farfalles au saumon fumé et asperges
Preparation 15
Baking 10
Portions 4
Freezing No


  • 340 g of farfalles
  • 16 asparagus sliced into chunks
  • 15 ml (1 tablespoon) of olive oil
  • 1 minced red onion
  • 250 ml (1 cup) of milk
  • 1 container of smoked salmon flavored cream cheese of 250 g
  • 1 package of smoked salmon of 140 g sliced into slices
  • 45 ml (3 tablespoons) of fresh chopped dill
  • Ground salt and pepper up to taste
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  • In a casserole filled with salted boiling water, cook pastas al dente. Add asparagus a casserole 3 minutes before cooking ends. Drain.
  • In a pan, heat oil at medium heat. Brown onion for 1 to 2 minutes. Add milk and cheese. bring to a boil while stirring. Remove from heat.
  • Add salmon, dill and drained pastas. Season and stir.

Chef's notes