| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Atlantic, Fisheries, North | 4 | Servings | |
INGREDIENTS
| 6 | oz | Smoked salmon, cut into 1/2 |
| inch | ||
| wide pieces | ||
| 1 | lb | Asparagus, peeled cut into |
| 1/2 inch lengths | ||
| and steamed for 2 | ||
| minutes | ||
| 5 | White wine | |
| 3 | Dijon mustard | |
| 1 | t | Dried thyme |
| 2 | T | Butter |
| Lots of freshly ground black | ||
| pepper | ||
| 12 | oz | Fettuccine |
INSTRUCTIONS
1 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.
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“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 25mg
Sodium: 1179.5mg
Potassium: 414.5mg
Carbohydrates: 66.7g
Fiber: 3.4g
Sugar: <1g
Protein: 20.8g