Subj : N.Y.T. Pasta - 09
To   : All
From : Dave Drum
Date : Sat Nov 05 2022 11:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine w/Asparagus & Smoked Salmon
 Categories: Seafood, Vegetables, Citrus, Dairy, Herbs
      Yield: 4 servings
 
    1/2 lb Fresh asparagus; med
           - thickness
           Salt
      1 tb Butter
    1/2 tb Minced shallots
      1 c  Heavy cream
      4 oz Smoked salmon; sliced 1/4"
           - thick
           Fresh ground black pepper
      1 ts Fresh lemon juice
     10 oz Fresh green fettuccine
           - noodles
      2 tb Minced fresh dill
 
  Snap off the ends of the asparagus where they break
  naturally and peel the stalks. Cut the asparagus on a
  slant to pieces about an inch long.
  
  Steam the asparagus until they are just barely tender
  and still bright green, about three minutes. Rinse under
  cold water, drain well on paper towels and set aside.
  
  Bring a large pot of salted water to a boil for the
  pasta.
  
  While the water is coming to a boil, melt the butter in
  a large heavy skillet. Add the shallots and saute until
  soft but not brown. Stir in the cream and simmer about
  five minutes, until the cream has thickened somewhat.
  
  Cut the salmon into slivers, add it to the cream and
  remove the skillet from the heat. Season with pepper and
  lemon juice. Add the asparagus.
  
  When the pot of water is boiling, add the fettuccine,
  stir it once or twice, then cook two to three minutes
  after the water has returned to a boil. Drain well.
  
  Briefly reheat the sauce. Transfer the fettuccine to a
  warm serving bowl, pour the sauce over it and toss.
  Sprinkle with dill and serve.
  
  By: Florence Fabricant
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you can't understand it, it is intuitively obvious.
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