Total Calories: 535
TO MAKE THE SAUCE: In a medium sauté pan over medium-high heat, melt the butter and cook the shallots for about 2 minutes (do not brown), stirring occasionally. Add the wine and simmer until all but 3 to 4 tablespoons have evaporated, about 5 minutes. Add the chicken broth, cream, salt, and pepper. Whisk and simmer until about 1 cup of liquid remains and the sauce coats the back of a spoon, 15 to 20 minutes. Add the mustard, chives, and tarragon. Whisk and set aside.
Cook the penne in a large pot of boiling salted water until al dente. Strain and set aside in a large bowl. Reheat the sauce (if necessary) but do not boil it. Pour the sauce over the pasta and toss. Cover and set aside.
Lightly brush or spray the salmon fillets and asparagus with olive oil. Season with salt and pepper. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to a cutting board. Cut into bite-sized pieces. Grill the asparagus over Direct Medium heat until tender, 6 to 8 minutes, turning occasionally. Transfer to a cutting board and cut into 1-inch pieces. Add the salmon and asparagus to the cooked pasta, add the lemon juice, and season with salt and pepper. Stir gently. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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