Fettuccine with Smoked Salmon and Asparagus
A twist on a classic Italian dish, this recipe is sure to be a hit!
Menu Part
Ingredients
| 6 | ounces | Smoked Salmon |
| 4 | tablespoons | butter |
| 1/2 | pound | fettuccine noodles |
| 4 | cloves | garlic, minced |
| 1 | pound | asparagus, cut into 2 |
| 1 | cup | dry white wine |
| 1/4 | cup | lemon juice |
| 1 | cup | freshly grated Parmesan Reggiano cheese |
| 2 | cups | cream or half and half |
| 1 | cup | shredded Asiago or Parmesan cheese |
| 2 | ounces | mushrooms, sliced |
| 2 | shallots, minced | |
| Salt and pepper, to taste | ||
| Salt and crushed red pepper flakes, to taste |
Directions
- Melt the butter in a saucepan. Add shallots, mushrooms, garlic and sauté until softened, about 3-5 minutes.
- Add the white wine and lemon juice. Cook until reduced by two-thirds.
- Add the cream (or half and half) and reduce by half.
- Salt and pepper to taste.
- Bring a large pot of salted water to a boil; add the pasta and cook as directed until al dente.
- Add the asparagus to the pasta water 3 minutes before the pasta is done. Drain.
- Cut the Smoked Salmon into 1/2 strips.
- Place pasta into warm serving bowl. Add the sauce, asparagus, and salmon with 1/2 cup of the cheese and gently toss.
- Sprinkle the remaining cheese over the top. Sprinkle with black pepper and serve immediately.
