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Smoked salmon and asparagus fettuccines

Author: Les Cultures de chez nous
Fettucines au saumon fumé et aux asperges
Preparation 10
Baking 15
Portions 4
Freezing No


  • 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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  • 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

You may garnish plates with parsley or fresh dill, chopped

**Great sources of iron and folic acid; sources of Omega 3; high sources of fibers