1poundasparagus, cut into 1-inch pieces (discard tough ends)
112-16 ounce package spinach fettuccine
3tablespoonsbutter
1clovegarlic, minced
1cupheavy cream
Zest of 1 lemon
4ouncessmoked salmon, cut into thin strips
1/4cupgreen onion, chopped fine
1/4cupparsley, chopped
Salt and pepper to taste
Parmesan Reggiano, for garnish
Instructions
In a large pot, bring water with salt to a boil. Add asparagus and cook 2-3 minutes until tender and then remove with a sieve. Rinse under cold water so they stop cooking.
Keep water boiling and add fettuccine and cook until al dente.
Meanwhile, in a large pan, melt butter over medium heat and cook garlic for 1 minute. Add the asparagus and cook 1 more minute. Stir to get all the asparagus coated in butter and then add cream and lemon zest and cook until heated through (will still be thin).
When the pasta is done, drain and add it to the skillet along with the salmon, green onion, parsley, and salt and pepper.