• 1 300 gr package (10 1/2 oz) frozen asparagus tips
  • 500 gr (1 lb) fettuccine
  • 45 ml (3 tbsp) olive oil
  • 3 green onions, thinly sliced
  • 1 680 ml jar (24 oz) commercial Alfredo sauce
  • 1 300 gr package (10 1/2 oz) of sliced smoked salmon cut into strands
  • Salt and pepper to taste
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  • In a large saucepan, cook the asparagus in salted boiling water for 2 minutes then immerse them in ice water (retain the cooking water). Drain well.
  • Cook the pasta according to the manufactuer's instructions in the water used to cook the asparagus. Drain.
  • Heat the oil in a non-adhesive pan over low heat and cook the green onions for 2 minutes. Add the asparagus tips and continue cooking for 2 more minutes.
  • Pour in the Alfredo sauce and bring to a boil.
  • Put the fettuccine back in the saucepan and add the sauce and smoked salmon. Mix well, salt and pepper.
  • Serve immediately.

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