Smoked salmon and asparagus fettuccines
10
15
4
No
Ingredients
- 1 package of 300 gr (10 1/2 oz) of asparagus tips
- 454 g (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
Preparation
Side-by-side mode
- 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 note
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
Our asparagus are on special!
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