Salmon and Asparagus Casarecce

Ingredients

• 1/2 pound cooked salmon or arctic char
• 2 tablespoons olive oil
• 1 small yellow onion, thinly sliced
• 1 small bunch thin asparagus, cut into 1-inch pieces
• 5 eggs, beaten
• 2 tablespoons milk or cream
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 pound casarecce pasta
• Coarse salt and freshly ground black pepper

Directions

Break the fish into flakes with a fork or your hands, then put it aside. Fill a large pot with salted water and bring it to a vigorous boil. Meanwhile, warm the olive oil in a sauté pan over medium heat. Stir in the onions and cook them gently for about 2 minutes, just until they start to relax. Add the asparagus and cook for 3 to 5 minutes, stopping when it is barely tender. In a large mixing bowl, whisk together the eggs, milk and cheese, then place the bowl by the sink so it is ready the moment the pasta is drained. Add the pasta to the boiling water and cook until al dente. Drain it, jostle it firmly 2 or 3 times to get rid of extra water, and tip it right into the bowl with the egg mixture. Toss without stopping for about 30 seconds, so the pasta gets coated and the sauce thickens. Add the asparagus and onions and toss again. Fold in the fish carefully, season with salt and pepper to taste, and serve with more Parmigiano-Reggiano, if you like.