1. Boil, steam or microwave asparagus pieces til tender, drain well & set aside. 2. Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft. 3. Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened. 4. Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat. 5. While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well. 6. Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately. 7. NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-). ---------------------------------------------------------------------------
Nutrition
Ingredients
