- 1 pound asparagus, rinsed, tough ends trimmed, spears cut diagonally into 1-inch lengths
- 12 ounces Safeway Fettuccine
- 2 tablespoons Lucerne Sweet Cream Butter
- 2 shallots, finely chopped
- 2/3 cup Lucerne Whipping Cream
- 2 teaspoons shredded lemon peel
- 4 tablespoons lemon juice
- 4 ounces sliced smoked salmon or lox, cut into thin strips
- 2 tablespoons chopped fresh dill
- Salt and freshly ground pepper
- In a 3- to 4-quart pan, bring 2 quarts water to a boil over high heat. Add asparagus; cook, uncovered, until just tender when pierced (2 to 3 minutes). Lift from water with a slotted spoon and immerse in ice water until cool; drain and set aside.
- Add pasta to boiling water and cook, uncovered, according to package directions. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, melt butter in a 12-inch nonstick frying pan over medium-high heat. Add shallots; cook, stirring often, until soft, 2 to 3 minutes. Stir in cream and lemon peel. Bring to a boil; stir until sauce is slightly thickened, 4 to 5 minutes.
- Reduce heat to medium. Add drained pasta, the 1/2 cup reserved cooking water, asparagus, lemon juice, salmon, and chopped dill. Toss gently until heated through, 3 to 4 minutes; season to taste with salt and pepper. Divide pasta mixture among 4 warm dinner plates.