Salmon and Asparagus Pasta


  • 1/4 cup St. James Winery Friendship School White Wine
  • 1 pound fresh asparagus, trimmed and cut into 1/2 inch diagonal pieces
  • 2 cloves garlic, minced
  • 1 teaspoon butter
  • 1 cup milk
  • 2 teaspoons cornstarch
  • 1 cup (about 8 ounces) cooked, flaked salmon
  • 1/2 cup grated Parmesan cheese
  • dash cayenne pepper
  • hot, cooked cavatelli or other pasta


  1. In a large skillet over medium heat, sauté asparagus and garlic in butter about one minute until asparagus is bright green.
  2. Dissolve the cornstarch in the milk and add to skillet. Cook, stirring constantly, until sauce is thickened, about two minutes.
  3. Add wine and cook another two minutes.
  4. Add the cooked salmon. Cook until heated through.
  5. Remove from heat.
  6. Stir in Parmesan and cayenne pepper. Add salt and pepper to taste.
  7. Serve over the hot, cooked pasta.


You may substitute pre-cooked shrimp for the salmon.