Fettuccine With Asparagus and Smoked Salmon

Ingredients

• 1/2 pound fresh asparagus, medium thickness
• salt
• 1 tablespoon butter
• 1/2 tablespoon minced shallots
• 1 cup heavy cream
• 4 ounces smoked salmon, sliced 1/4-inch thick
• black pepper
• 1 teaspoon lemon juice
• 9 to 10 ounces fresh fettuccine, preferably green
• 2 tablespoons minced fresh dill

Preparation

1. 1

   Break off the woody asparagus ends, peel the stalks and slice diagonally into roughly 1-inch pieces.

2. 2

   Steam the asparagus for about 3 minutes, until barely tender and bright green. Rinse with cold water, drain thoroughly on paper towels and set aside.

3. 3

   Bring a large pot of salted water to a boil.

4. 4

   Meanwhile, melt the butter in a large, heavy skillet and sauté the shallots until softened without browning. Add the cream and simmer for about 5 minutes to thicken slightly.

5. 5

   Slice the salmon into thin strips and stir into the cream, then take the skillet off the heat. Season with black pepper and lemon juice, and add the asparagus.

6. 6

   Add the fettuccine to the boiling water and stir once or twice. Once the water returns to a boil, cook for 2 to 3 minutes, then drain well.

7. 7

   Warm the sauce briefly. Place the pasta in a warm serving bowl, add the sauce and toss to coat. Scatter the dill over the top and serve.