Fettuccine with Smoked Salmon and Asparagus

A twist on  a classic Italian dish, this recipe is sure to be a hit!

Menu Part


6 ounces Smoked Salmon
4 tablespoons butter
1/2 pound fettuccine noodles
4 cloves garlic, minced
1 pound asparagus, cut into 2
1 cup dry white wine
1/4 cup lemon juice
1 cup freshly grated Parmesan Reggiano cheese
2 cups cream or half and half
1 cup shredded Asiago or Parmesan cheese
2 ounces mushrooms, sliced
2 shallots, minced
Salt and pepper, to taste
Salt and crushed red pepper flakes, to taste


  1. Melt the butter in a saucepan. Add shallots, mushrooms, garlic and sauté until softened, about 3-5 minutes.
  2. Add the white wine and lemon juice. Cook until reduced by two-thirds.
  3. Add the cream (or half and half) and reduce by half.
  4. Salt and pepper to taste.
  5. Bring a large pot of salted water to a boil; add the pasta and cook as directed until al dente.
  6. Add the asparagus to the pasta water 3 minutes before the pasta is done. Drain.
  7. Cut the Smoked Salmon into 1/2 strips.
  8. Place pasta into warm serving bowl. Add the sauce, asparagus, and salmon with 1/2 cup of the cheese and gently toss.
  9. Sprinkle the remaining cheese over the top. Sprinkle with black pepper and serve immediately.

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