Fettuccine with asparagus and smoked salmon
4 servings
35 minutes
Fettuccine with asparagus and smoked salmon is a refined dish of Italian cuisine that combines the delicate texture of pasta with the rich flavor of smoked salmon and the freshness of asparagus. Fettuccine is considered to be from Italy, where pasta has long been a symbol of gastronomic excellence. In this recipe, the creamy sauce with shallots adds softness and depth of flavor, while dill provides a subtle aroma. Lemon juice highlights the freshness of the ingredients and balances the richness of the cream. This dish is perfect for both festive dinners and cozy family evenings. Fettuccine with this sauce reveals its magnificence, while asparagus adds a light crunch to the texture. It is recommended to serve with a glass of white wine that enhances the sophistication of the flavor nuances.
1
Trim the ends of the asparagus and clean the stems. Cut the asparagus into 1-2 centimeter pieces. Rinse in cold water, place on paper towels, and set aside for a while.
- Fresh asparagus: 270 g
2
In a large skillet, heat the butter, add the shallots, and sauté until soft and golden. Stir in the cream and boil for 5 minutes until the cream thickens.
- Butter: 1 tablespoon
- Shallot: 1 head
- Heavy cream 35% fat: 1 glass
3
Add salmon to the cream and remove the pan from the heat. Season with pepper and lemon juice. Add the asparagus.
- Smoked salmon: 120 g
- Ground black pepper: to taste
- Lemon juice: 1 teaspoon
- Fresh asparagus: 270 g
4
Boil the fettuccine in boiling salted water, stirring occasionally; after the water comes to a boil again, cook for 2-3 minutes. Drain the water.
- Salt: to taste
- Fettuccine: 300 g
5
Slightly heat the sauce, place the fettuccine in a warm bowl, pour the sauce over it and mix. Sprinkle with dill and serve.
- Fettuccine: 300 g
- Chopped dill: 2 tablespoons