FETTUCCINE WITH SMOKED SALMON & ASPARAGUS

By jarren

Ingredients

• 8 oz (250 g) smoked salmon
• 1 1/2 cups (375 ml) whipping cream
• 1/4 cup (50 mL) finely chopped green onion
• 14 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground pepper
• 1 pkg (300 g) frozen asparagus spears, thawed and cut into 1 1/2 inch (3.75 cm) pieces
• 1/2 cup (125 mL) freshly grated Parmesan cheese
• 16 oz (500 g) fettuccine, cooked and drained
• Freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Remove skin from salmon; break into chunks and set aside. Combine cream, green onion, salt and pepper in a frypan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 2 minutes. Stir in asparagus and salmon; cook until heated through, about 3 minutes. Stir in 1/2 cup (125 ml) Parmesan cheese until melted. Pour salmon mixture over hot cooked fettuccine and toss to coat. Sprinkle with additional Parmesan cheese. Serve immediately.