Fettuccine With Smoked Salmon And Asparagus

Ingredients

• ½ pound medium asparagus
• 4 ounces smoked salmon
• Salt
• 1 tablespoon unsalted butter
• 1 tablespoon minced shallots
• 1 cup heavy cream
• Freshly ground black pepper
• 1 teaspoon lemon juice
• 10 ounces fresh green fettuccine noodles
• 2 tablespoons minced fresh dill
• 2 ounces salmon caviar, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    578 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 20 grams protein; 179 milligrams cholesterol; 432 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
2. Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
3. Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

30 minutes