Fettuccine With Salmon And Asparagus

Let's Cook

1. Step 1.

   Bring to a rolling boil in a large pot: 4 quarts water; 2 tablespoons salt

2. Step 2.

   Add and cook until tender but firm, 1 to 4 minutes, depending on their thickness: 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces

3. Step 3.

   Scoop out the asparagus with a slotted spoon, transfer to a colander, and rinse under cold water to stop the cooking. Add to the boiling water and cook until tender but firm: 12 ounces dried fettuccine or 1 pound fresh

4. Step 4.

   Meanwhile, melt in a large skillet over medium heat: 3 tablespoons butter

5. Step 5.

   Add the asparagus and cook, stirring, just to coat with butter, about 1 minute. Stir in and heat through: 1 cup heavy cream; Finely grated zest of 1 lemon

6. Step 6.

   Drain the pasta and add it to the skillet along with: 4 ounces smoked salmon, cut into thin strips, or cooked fresh salmon, flaked; ¼ cup minced chives; ¼ cup chopped parsley; (2 to 3 tablespoons capers, to taste, drained); Salt and black pepper to taste

7. Step 7.

   Toss to combine and serve hot.