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.
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Converted by MM_Buster v2.0l.