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.

beet salad with honey-horseradish dressing

Last time I visited with you, I declared that beet fatigue* was threatening to overwhelm me. (Although beet hummus seemed to keep it at bay.)

The beet saga continues.

We were invited to a lovely Thanksgiving dinner . . . and what did I see lurking at the back of the fridge? That's right, a bag of multi-coloured beets.

So, I offered to bring a beet salad.

I boiled the beets in water that soon turned blood red and dropped them into their ice bath like pink and white and purple jewels (with tails). I cut green onions on an angle so they'd look fancy. I mixed up the honey and horseradish and garlic. I tossed it all together and –

The beet fatigue was eradicated. Just like that. Snap.

My salad was so pretty that I took the bowl in my hands and began trotting around the house after Scott. Look, I kept saying, isn't it pretty?

He would say yes and I would trot back to the kitchen and put plastic wrap on top, still marvelling at its beauty, and then I'd call him back again, showing him how pretty it was.

That's when he said with only the slightest bit exasperation: Why don't you take a picture of it?

So I did.

And now I'd like to share it with you. Isn't it pretty?**

* Beet fatigue is a more specific symptom of root vegetable fatigue. It should not be indulged until the spring greens start shooting up.

** Don't worry: it also tastes good. You can use any kinds of beets you can find, even plain old red ones.

one year ago: star anise plum jam and quince almond cake
two years ago: finally yummy brussels sprouts

beet salad with honey-horseradish dressing
from ricardo larrivée
feeds 8 - 10

about 6 large beets, unpeeled
2 tbsp. honey
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. creamed horseradish
1 clove garlic, finely chopped or crushed
2 tbsp. + 2 tbsp. fresh chives or green onions, chopped
salt and pepper

Bring a large pot of water to a rolling boil. Add the beets and cook until tender. This might take a while – anywhere from 20 minutes to 45 minutes. Make sure they do get tender – they should pierce easily with a sharp knife like a firm potato – because that will make a much better salad.

While the beets are cooking, prepare a big bowl with ice water. Set aside.

You can also make the dressing while the beets are cooking. In a large bowl, whisk the honey, olive oil, lemon juice, horseradish, garlic and 2 tbsp. green onion with a good amount of salt and pepper. Taste and see if you need more salt and pepper. Set aside.

When the beets are tender, drop them in the ice water to cool quickly. Drain and peel the beets. Cut them into 1-cm (1/2-inch) smiles. Toss with the dressing. Taste and see if you need more salt and pepper (again! It's important). Scatter the other 2 tbsp. of chives on top. Serve.