Spring is in the air! It’s time to open those windows and enjoy the beautiful fresh air while you whip up something delicious in the kitchen. The New York times was so excited about spring they decided to share 14 of their best spring recipes, which you can find here, as a part of their Editor’s Collection online this month.
Out of the 14 amazing recipes they shared, we were particularly drawn to the Fettuccine with Asparagus and Smoke Salmon. Not only is this recipe creamy and delicious especially when used with fresh asparagus, but it only takes 35 minutes to cook!
INGREDIENTS
- ½pound fresh asparagus, medium thickness
- Salt
- 1tablespoon butter
- ½tablespoon minced shallots
- 1cup heavy cream
- 4ounces smoked salmon sliced 1/4-inch thick
- Freshly ground black pepper
- 1teaspoon fresh lemon juice
- 9 to 10ounces fresh green fettuccine noodles
- 2tablespoons minced fresh dill
PREPARATION
- Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
- Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
- Bring a large pot of salted water to a boil for the pasta.
- While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
- Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
- When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
- Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.