Ingredients
- 3/4 lb. thin asparagus
- 1/2 lb. smoked salmon
- 1 1/2 shallots, chopped
- 6 oz. butter
- 3/4 cup white wine
- 2 TBS lemon juice
- 2 1/2 cups heavy cream
- 3/4 lb. fettucine
- 1 1/2 tsp. green peppercorns
- Freshly ground black pepper
- Salt
Instructions
Trim and rinse asparagus. In a large pot of boiling salted water, blanch asparagus until just tender, about 7 minutes. Drain and place into cold water and drain again. Cut the salmon on an angle into 1/2 inch strips. Melt butter in a sauté pan and add the shallots. Sauté until they are soft, about 3 minutes. Add the wine and lemon juice, stirring with a wooden spoon to deglaze the bottom of the pan. Cook over medium-high heat until reduced by one half, about 3 minutes. Add the heavy cream and cook over medium heat until slightly thickened, about 10 minutes. To this point, recipe can be made several hours ahead and kept refrigerated. In a large pot, bring salted water to a boil and cook pasta al dente. Drain and return to pot. Add the sauce, salmon, asparagus spears and green peppercorns. Toss, heat through over low heat and add salt and freshly ground pepper to taste.