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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Difficulty: Easy / Number of Servings: 4 |
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Directions: Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time
While asparagus is boiling, heat cream horseradish an ddill in a large skillet over moderate heat, just until hot. (About 1 minute). Drain pasta and asparagus and add to cream mixture tossing. Gently toss in salmon and season with salt and pepper.
For a little additional flavor, can also add some Tabasco sauce to cream mixture.
| Ingredients:
1 Cup(s) heavy cream
6 Ounce(s) (cut into 1/2 in ribbons) smoked salmon
1 Tablespoon(s) bottled horseradish; drained
1 Pound(s) trimmed & cut to 1/2 in pie asparagus
2 Tablespoon(s) fresh, chopped dill
8 Ounce(s) dried egg fettucine |
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