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1½ cup Cream
1 pound Asparagus
6 ounce Salmon, Smoked
1 Lemon
12 ounce Fettucine
2 tablespoon Butter
In a small saucepan, bring the cream to a boil and let simmer to reduce to one cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about seven mins or until they are tender; drain. Cut the salmon into strips. Grate one teaspoon of lemon zest and squeeze one teaspoon of juice from the lemon.
Cook the pasta in boiling water 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, and butter. Salt to taste and plenty of fresh ground black pepper.
1 pound Asparagus
6 ounce Salmon, Smoked
1 Lemon
12 ounce Fettucine
2 tablespoon Butter
In a small saucepan, bring the cream to a boil and let simmer to reduce to one cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about seven mins or until they are tender; drain. Cut the salmon into strips. Grate one teaspoon of lemon zest and squeeze one teaspoon of juice from the lemon.
Cook the pasta in boiling water 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, and butter. Salt to taste and plenty of fresh ground black pepper.
