Fettuccine with Asparagus and Smoked Salmon

1. Prepare Asparagus and Pasta Water

Wash asparagus, trim off tough ends, peel stalks lightly if needed, and cut into bite-sized pieces. Fill a large pot with water, season with salt, and bring to a boil for the pasta.

2. Cook Shallots in Butter

Heat butter in a skillet over medium heat until melted and bubbling, then add minced shallots and cook until soft, making sure they do not brown.

3. Simmer Heavy Cream

Add heavy cream to the skillet with shallots, bring to a simmer, and cook for approximately 5 minutes until the cream thickens slightly.

4. Add Smoked Salmon to Cream

Slice smoked salmon into ribbons and add to the thickened cream along with a grind of black pepper and lemon juice, combining gently.

5. Cook Fettuccine and Asparagus

Cook fettuccine in boiling salted water until al dente, about 2-3 minutes after the water returns to a boil. Steam asparagus until just tender, about 3 minutes.

6. Combine Sauce, Asparagus, and Pasta

Drain pasta and add to a large serving bowl along with the cream and salmon sauce and steamed asparagus. Toss to coat the pasta evenly.

7. Garnish with Fresh Dill

Sprinkle chopped fresh dill over the dish before serving to enhance the flavors and add a touch of freshness.