penne with smoked trout and asparagus

Thirty-six minutes.

I timed myself – twice – and that's how long it takes me to make this dinner.

I hope it's still asparagus season where you live, so you can see if you can make it in 36 minutes, too.

And if it's not, maybe you could cheat and buy some California asparagus?

I won't tell.

I would never have thought of combining asparagus, smoked trout and dill with horseradish, but let me tell you: it works.

It all comes together in a tasty, summer-is-so-close-I-can-feel-it kind of way. And did I mention the 36 minutes?

Now, perhaps like me, you're also new to the world of smoked trout.

Good news! We discovered smoked trout at the grocery store a few months ago because it's half the price of smoked salmon . . . and turns out to be equally good with cream cheese on bagels. It also freezes beautifully (yes, I am turning into my mother), so we usually use half the package and freeze the rest.

Turns out, half a package of smoked trout is exactly what you need to make this for dinner. Tonight. In 36 minutes.

one year ago: asparagus and cheese sauce on toast
two years ago: chinese-canadian lettuce wraps and loganberry vinegar
three years ago: oregon hazelnut salad and blueberry rhubarb rum jam
four years ago: chocolate peanut butter oatcakes

penne with smoked trout and asparagus
slightly adapted from canadian living
serves 4

450 g. (1 lb.) asparagus
340 g. (12 oz.) penne
1 c. frozen peas
1 c. (about 115 g./4oz.) smoked trout or smoked salmon, chopped 
1/4 c. fresh dill or parsley, minced
2 tbsp. prepared horseradish
2 tbsp. olive oil
1/4 c. thick plain Greek yogurt or sour cream
splash of white wine

Snap the old ends off the aparagus and cut into 2.5 cm (1 inch) pieces. Set aside.

Bring a big pot of water to a boil and salt it well. Cook the pasta for about 9 minutes, until it's about 2 minutes from being cooked to al dente. Throw in the asparagus and peas; cook until the pasta is al dente, about 2 minutes. Scoop out 1 cup of the cooking water and set aside. Drain the pasta, peas and asparagus and put back in the pot.

Stir in the reserved cooking water, trout, dill, horseradish, olive oil and yogurt. Add a splash of white wine and stir in. Season to taste with salt and pepper.