Fettuccine With Asparagus and Smoked Salmon
Updated March 5, 2025
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound fresh asparagus, medium thickness
- Salt
- 1tablespoon butter
- ½tablespoon minced shallots
- 1cup heavy cream
- 4ounces smoked salmon sliced ¼-inch thick
- Black pepper
- 1teaspoon lemon juice
- 9 to 10ounces fresh fettuccine, preferably green
- 2tablespoons minced fresh dill
Nutritional analysis per serving (4 servings)
469 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 16 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Bring a large pot of salted water to a boil for the pasta.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.
Private Notes
Comments
Spare yourself a dirty pan and add the asparagus to the pasta for the last 2 minutes of the pasta cooking. In lieu of or in addition to dill, try spring onion and/or parsley. You can shave some calories with light cream vs heavy without compromising taste.
I've used Black ink linguine, canned smoked salmon and white mini asparagus. I've cooked asparagus in pan along with butter and shallots (saw a tv show once, where they recommended cooking asparagus in butter instead of boiling it in salted water, to get the most of its flavour), added a splash of white wine for extra flavour and luxurious taste.
The rest was as instructed in recipe, came out great!!!
(...Sorry for my bad English, It's not my mother tongue)
Due to dietary preferences, did not make a cream sauce at all, just a shallot- and- dill infused olive oil. Still fabulous. The flavors just marry beautifully, this is a versatile dish. Also blanched the asparagus in the pasta water.
A little less cream and a bit of asparagus water works well.
This was great! I cooked the asparagus first, then cooked up the last of some rotini pasta for myself instead of fettuccini and as my husband is now going gluten-free I ended up cooking two kinds of pasta and added a few leaves of spinach into the water as the two pastas finished cooking. I made the rest of it according to the directions. Since I bought two packages of smoked salmon we'll be having this again soon!
I followed the recipe except sautéed the asparagus with the shallots and used half and half. My family loved it but I thought it was a bit bland. I’d start by adding more shallots. I also think tarragon might be nice instead of dill.