recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
to 9 oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into
1/2 inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2 inch wide ribbons
pasta in a large pot of boiling salted water
according to package instructions.
asparagus to pot for last 3 minutes of pasta-cooking
asparagus is boiling, heat cream, horseradish,
and dill in a large skillet over moderate heat
just until hot, about 1 minute.
pasta and asparagus and add to cream mixture,
toss in salmon and season with salt and pepper.
a lighter sauce, you can replace 1/3 cup of the
cream with an equal amount of the pasta cooking