- 12 ounces asparagus, trimmed and cut into ¼-inch diagonal slices
- 4 tablespoons butter
- 12 ounces fresh or 8 ounces dried fettuccine
- ½ cup shredded mozzarella cheese
- 1 tablespoon chopped fresh dill
- 2 tablespoons salmon caviar
- Coarsely ground black pepper
- Steam the asparagus, covered, on a rack set over 1 inch simmering water, until crisp-tender, about 5 minutes.
- Melt the butter in a small saucepan; stir in the asparagus; set aside.
- Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.
- Toss the fettuccine with the asparagus, butter, mozzarella, and dill. Sprinkle with caviar and black pepper.