Spinach Fettuccine with Smoked Salmon and Asparagus


Bring to a rolling boil in a large pot:

6 quarts water

2 tablespoons salt

Add and cook until tender but firm, 1 to 4 minutes depending on their thickness:

1 pound fresh asparagus, tough ends trimmed, cut into 1-inch pieces.

Scoop out the asparagus with a sieve and rinse under cold water to stop the cooking and preserve the bright green color. Return the cooking liquid to a rolling boil.

Add and cook until tender but firn:

1 1/4 Pounds fresh spinach fettuccine, or 1 pound dried.

Meanwhile, melt in a large skillet over medium heat:

3 tablespoons unsalted butter

Add the asparagus and cook, stirring, just to coat with butter, about 1 minute. Stir in and heat through:

1 cup heavy cream

Grated zest of 1 lemon

Drain the pasta and add it to the skillet along with:

4 ounces smoked salmon, cut into thin strips, or cooked fresh salmon, cut into small pieces

1/4 cup snipped fresh chives

1/4 cup chopped fresh parsley

Salt and ground black pepper to taste

Toss to combine and serve immediately.