Fresh Fettuccine with Asparagus, Dill and Honey Smoked Salmon
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: New American
Ingredients
Scale
- ½ pound fresh asparagus (medium thickness)
- 1 tablespoon butter
- 1.5 tablespoons shallots (minced )
- 1 cup heavy cream
- 4 ounces smoked salmon (chopped/torn)
- freshly ground black pepper
- 1 teaspoon fresh lemon juice (+ more to taste)
- 8 ounces fresh fettuccine noodles
- 2 tablespoons fresh dill (chopped)
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Snap off the ends of the asparagus where they break naturally and cut into pieces about an inch long.
- While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and asparagus and saute until shallots are soft. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
- Add the salmon to the cream and remove the skillet from the heat. Season with pepper and lemon juice.
- When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook until just before al dente. Drain.
- If needed, warm the sauce and add fettuccine. Toss and add pepper or additional lemon juice. Sprinkle with dill and serve.