| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
North, Atlantic, Fisheries |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Smoked salmon; cut into 1/2 inch |
|
|
; wide pieces |
| 1 |
lb |
Asparagus; peeled, cut into 1 |
|
|
; 1/2 inch lengths |
|
|
; and steamed for 2 |
|
|
; minutes |
| 5 |
fl |
White wine |
| 3 |
fl |
Dijon mustard |
| 1 |
ts |
Dried thyme |
| 2 |
tb |
Butter |
|
|
Lots of freshly ground black pepper |
| 12 |
oz |
Fettuccine |
INSTRUCTIONS
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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