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Smoked salmon and asparagus fettuccines

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Fettucines au saumon fumé et aux asperges
Preparation 10 min
Baking 15 min
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 300 gr (10 1/2 oz) of asparagus tips
  • 500 gr (1 pound) of fettuccines
  • 45 ml (3 tablespoons) of olive oil
  • 3 minced green onion
  • 1 can of 680 ml (24 oz) of commercial Alfredo sauce
  • 1 package of 300 gr (10 1/2 oz) of smoked salmon slices
  • Salt and pepper, up to taste
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Preparation

  • Cook asparagus in a large casserole filled with salted boiling water for 2 minutes, then soak into icy water (keep cooking's water)
  • Cook pastas into asparagus cooking's water and follow indications on the package. Drain.
  • Meanwhile, in a nonadhesive pan, heaat oil at low heat and cook green onions 2 minutes. Add asparagus and continue cooking 2 minutes. Pour Alfredo sauce and bring to a boil.
  • Set back pastas into casserole. Add sauce and smoked salmon and stir. Salt and pepper. Serve right away.

Chef's notes

 On peut garnir les assiettes de persil ou d'aneth frais, haché 

**Bonne source de fer et d'acide folique; source d'oméga-3; source élevée de fibres