Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Smoked salmon; cut into 1/2 inch |
| ; wide pieces | |
| 1 pounds | Asparagus; peeled, cut into 1 |
| ; 1/2 inch lengths | |
| ; and steamed for 2 | |
| ; minutes | |
| 5 fluid ounce | White wine |
| 3 fluid ounce | Dijon mustard |
| 1 teaspoon | Dried thyme |
| 2 tablespoons | Butter |
| Lots of freshly ground black pepper | |
| 12 ounces | Fettuccine |
Melt the butter in a medium sized pan over medium heat. Add the asparagus and smoked salmon, heat and stir for 1 minute. Season with pepper.
In a bowl, combine the mustard, wine and thyme. Pour the sauce over the asparagus and salmon and simmer for 5 minutes. While the sauce is simmering, cook the pasta according to package directions. Drain well. Pour the sauce over the freshly cooked pasta, toss and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.