Fettucine with Smoked Salmon and Asparagus Recipe

Fettucine with Smoked Salmon and Asparagus Recipe

  • 8- to 9-oz dried egg fettuccine
  • 1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
  • 1 cup heavy cream
  • 1 tablespoon drained bottled horseradish
  • 2 tablespoons chopped fresh dill
  • 6 oz smoked salmon, cut into 1/2-inch-wide ribbons
  1. Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
  2. While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.
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