MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fettuccine w/Asparagus & Smoked Salmon
Categories: Seafood, Vegetables, Citrus, Dairy, Herbs
Yield: 4 servings

1/2 lb Fresh asparagus; med
- thickness
Salt
1 tb Butter
1/2 tb Minced shallots
1 c Heavy cream
4 oz Smoked salmon; sliced 1/4"
- thick
Fresh ground black pepper
1 ts Fresh lemon juice
10 oz Fresh green fettuccine
- noodles
2 tb 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.

While the water is coming to a boil, melt the butter in
a large heavy skillet. Add the shallots and saute until
soft but not brown. Stir in the cream and simmer about
five minutes, until the cream has thickened somewhat.

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.

By: Florence Fabricant

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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