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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 1 pound medium asparagus
- 2 tablespoons unsalted butter
- 1 tablespoon minced shallots
- 1 1/2 cups heavy cream
- 1 smoked trout, skinned, boned and broken in chunks
- Salt and freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 pound fresh fettuccine
- 1 tablespoon chopped fresh dill
Method
- Snap the ends off the asparagus where they break naturally.
- Peel the spears.
- Cut the asparagus in one-inch lengths.
- Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green.
- Refresh the asparagus under cold running water.
- Dry them well.
- Bring a large pot of water to a boil.
- Meanwhile, melt the butter in a large skillet.
- Add the shallots and saute over low heat until soft but not brown, about three minutes.
- Stir in the cream and simmer about five minutes, until the mixture starts to thicken.
- Add the trout and the asparagus.
- Remove from heat and season to taste with salt and pepper.
- Stir in the lemon juice.
- When the water is boiling, add the fettuccine and boil about three minutes.
- Drain well and transfer to a warm serving dish.
- Reheat the contents of the skillet and pour over the fettuccine.
- Toss well.
- Scatter the dill on top and serve.
