Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Heavy cream |
| 6 ounces | Smoked salmon |
| ¾ pounds | Dry fettuccine salt and pepper |
| 1 pounds | Asparagus |
| 1 \N | Lemon |
| 2 tablespoons | Butter |
In a small saucepan, bring the cream to a boil and let simmer to reduce to 1 cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about 7 minutes or until tender. Drain. Cut the salmon into strips. Grate 1 tsp zest and squeeze 1 tsp juice from the lemon. Cook the pasta in boiling water about 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, butter. Salt to taste and plenty of fresh ground black pepper.
Serve immediately.
Makes 4 servings
If using ricotta cheese and milk instead of the cream, do not reduce it but mix only the amount the recipe calls for and heat. Puree the ricotta in a blender and thin with a little milk.