Ingredients
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230 g Asparagus
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Salt to taste
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15 g Butter
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chopped Shallots
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240 ml Heavy cream
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120 g Smoked salmon
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Freshly ground Black pepper
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1 teaspoon Lemon juice
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280 g (green) Fettuccine
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2 tablespoons fresh and chopped Dill
Directions
Prepare the asparagus
Cut off the ends of the asparagus and peel the stalks, then slice them diagonally.
Cook the asparagus
Steam the asparagus for about 3 minutes until they soften slightly but are still bright green. Rinse with cold water, drain well with paper towels, and set aside.
Boil the water
Bring a large pot of water to a boil for the pasta.
Simmer
While waiting for the water to boil, melt the butter in a large pan. Add the shallots and sauté until softened. Stir in the heavy cream and let it simmer for about 5 minutes until the cream thickens.
Season
Cut the salmon into pieces, add it to the cream, and remove from heat. Season with pepper and lemon juice, then add the asparagus.
Stir
When the water has boiled, add the fettuccine, stir once or twice, and continue cooking for another two or three minutes after the water returns to a boil. Drain well.
Combine ingredients and serve
Briefly reheat the sauce. Transfer the pasta to a warm bowl, pour over the sauce, and mix well. Sprinkle with dill and serve.
