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   Ingredients :
1 lb 5 oz (600 g) asparagus
1 medium size onion, finely chopped
1 garlic clove, finely chopped
1 – 1 teaspoon lemon zest, approximately
1 – 1 teaspoon lemon juice
7 oz (200 g) smoked salmon, sliced and cut in 2x inch (5x1 cm) strips
1 lb 2 oz (500 g) fettucini
6 tablespoons butter
1 cup heavy cream
cup dry white wine


Trim asparagus and cut diagonally into - inch (1 cm) slices.

Fill a large pan with salted water and bring to a boil for asparagus and pasta.

Cook asparagus in boiling water until crisp tender. Transfer with a slotted spoon to a bowl of iced water. Drain asparagus and reserve. Keep pan with water over low heat, covered. Save some asparagus tips for decoration.

Melt butter with olive oil in a deep skillet and add garlic and onion. Cook, stirring until tender and season with salt and pepper. Stir in wine and cook for 2 – 3 minutes. Add heavy cream and lemon zest and reduce sauce until lightly thickened (approx. 10 minutes) Add lemon juice and remove skillet from heat.

Bring water in pan to boil and add pasta. Cook pasta in boiling water until al dente.

Drain pasta and reserve 1 cup of cooking water. Add pasta to sauce with the asparagus and cup of cooking water. Stir and add of salmon strips and more lemon juice, if necessary. If mixture becomes dry add more pasta water. Correct seasoning and serve hot.

Garnish with asparagus tips and remaining salmon strips.
        5 servings
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