Fettuccine With Asparagus And Smoked Salmon | Searching4Zen

Ingredients

• ½ pound fresh asparagus, medium thickness
• Salt
• 1 tablespoon butter
• ½ tablespoon minced shallots
• 1 cup heavy cream
• 4 ounces smoked salmon sliced 1/4-inch thick
• Freshly ground black pepper
• 1 teaspoon fresh lemon juice
• 9 to 10 ounces fresh green fettuccine noodles
• 2 tablespoons minced fresh dill
• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.
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• Dinner
• Main Dishes
• Pasta
• Yum