GINGER BUTTER PASTA WITH SALMON

1 1/2 pounds raw, skinned, fresh salmon fillet, pin bones removed
1 bunch slender asparagus
1/2 cup pine nuts
1/2 cup loosely-packed basil leaves
1/2 cup loosely-packed cilantro sprigs
8 ounces dried fettuccine, spaghetti, or your favorite pasta
2 ounces Pecorino or Reggiano-Parmesan cheese
1 tablespoon lemon zest threads, for garnish
FOR THE SAUCE:
1/4 cup unsalted butter
3 tablespoons very finely minced ginger
1 tablespoon minced lemon zest
1/2 cup chicken stock
2 tablespoons oyster sauce
1 tablespoon light brown sugar
1/2 teaspoon Asian chile sauce
1 teaspoon cornstarch

ADVANCE PREPARATIONS:
(All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps.)

Preheat the oven to 325 degrees F for toasting the pine nuts.

Cut the salmon lengthwise into 1/4-inch-thick slices. Then cut the slices into 1/2- by 1-inch rectangles, and refrigerate.

Snap off and discard the tough asparagus stems. Cut the asparagus on a sharp diagonal into 1-inch lengths, then refrigerate.

Toast the nuts in the preheated oven until golden, about 8 minutes; then set aside.

Combine the basil and cilantro.

Separately set aside the pasta, cheese, and lemon zest.

In a small container, combine the remaining sauce ingredients, and refrigerate.

THE FINAL COOKING STEPS:
Chop the herbs and set aside.

Grate the cheese, about 1/2 cup.

Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still firm, remove from the heat and drain.

Meanwhile, place a 12- or 14-inch saute pan over high heat. Add the butter and ginger. Saute the butter and ginger until the butter browns slightly, about 2 minutes.*

Add the salmon and asparagus. Saute until the salmon loses its raw outside color and the asparagus brightens, about 2 minutes.

Add the pasta, herbs, pine nuts, and sauce. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt.

Transfer the pasta to a heated platter or 4 heated dinner plates. Sprinkle on the cheese and lemon zest. Serve at once.

*Saute finely minced ginger in butter until the ginger sizzles and the butter turns a light brown. The ginger infuses the butter with its peppery high notes, while the browned butter contributes a rich nutty quality.

Suggested accompaniments:
A tomato-cucumber salad and hot cherry cobbler.

VARIATIONS:
For variations, substitute large sea scallops that are thinly sliced for the salmon, fresh peas for the asparagus, or for a decadent twist, replace the chicken stock with whipping cream.

Servings: 4
Adapted from source: Hot Pasta by Hugh Carpenter and Teri Sandison