Servings: 2 servings
Ingredients
- 7 asparagus stalks medium thickness, cut into 2" diagonals
- 2 tablespoons butter
- 1/4 cup minced shallots 1 large shallot
- 1/3 cup white wine
- 1/4 cup chicken broth
- 2 teaspoons Dijon mustard
- 1/2 cup half and half or heavy cream
- 3-4 ounces cold smoked salmon sliced into slivers
- freshly ground black pepper to taste but lots is good!
- salt to taste
- 1 teaspoon lemon zest
- 2 teaspoons freshly chopped dill
- 10 ounces fettuccine noodles
Instructions
- Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well, and set aside.
- Prepare fettuccine according to directions for al dente, place in a colander, and rinse with cold water. Shake well, set aside.
- Melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the wine, simmer until wine cooks off, about 3 minutes. Stir in the chicken broth, half/half or cream, mustard, lemon zest, and dill. Simmer about five minutes, until the sauce has thickened somewhat.
- Toss the fettuccine and asparagus into the sauce and stir till just heated and coated with sauce.
- Add the salmon slivers, gently mix and remove the skillet from the heat. Season with lots of freshly ground pepper and salt to taste.
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