Pasta with Ver jus Cream Sauce

Pasta with asparagus, salami and a Ver jus cream sauce.

Love it when I’m inspired to create.

My muse as of late is a small, precious stash of Oregon’s Hyland Estates Pinot Noir Ver jus (the tart, fresh non-fermented juice of unripe grapes).

My first experiment was fairly safe.

Not much risk in a braised chicken recipe inspired by Emeril Lagasse.   But, oh, that fancy chicken is pure deliciousness.

This pasta recipe is all me. It combines some of my favorite foodie loves: shaved asparagus, garlic, shallots and salami. I tried prosciutto first and I have to say it was lacking. Boring. Dull.

But salami?  Wake up, taste buds! It’s time to par-tay!!

I do, however, apologize in advance for your breath…seriously.  Yikes.

Ingredients List

  • 2 Tbsp butter
  • 2 garlic cloves, slivered
  • 1 shallot, halved and then thinly sliced
  • 1/2 lb fresh asparagus spears, peeled into strips and then cut into 2 inch pieces
  • 4 oz salami, thinly sliced and cut into thin strips
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup light sour cream
  • 1/2 cup Ver jus
  • Salt and pepper to taste
  • 1/2 lb pasta of your choice
  • 1/2 cup reserved pasta water


Begin cooking pasta according to package directions.

While pasta is cooking, heat a deep skillet over medium heat. Add butter.

When butter is melted, add in garlic and shallots to sizzle for 2 minutes.

Add in asparagus and salami and cook for 2 minutes.

Remove ingredients to a bowl with a slotted spoon and set aside.

In the same pan, whisk together Ver jus, sour cream, hot pasta water and Parmesan cheese. Add salt and pepper to taste.

Reduce heat to low and occasionally stir until pasta is finished cooking.

Drain pasta and add it to the skillet with the cream sauce. Add in asparagus mixture and toss gently to coat. Allow to heat for a minute or two and serve warm.

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