Lemon Fettuccine with Asparagus and Salmon Caviar

Name: Lemon Fettuccine with Asparagus and Salmon Caviar
Ingredients: 3 ounces fettuccine; 8 ounces asparagus, trimmed, each spear cut on diagonal into 4 pieces; 1/2 cup whipping cream; 2 tablespoons (1/4 stick) butter, room temperature; 1 1/2 teaspoons grated lemon peel; 4 tablespoons grated Parmesan cheese; 2 teaspoons fresh lemon juice; 2 tablespoons salmon caviar; 2 tablespoons chopped fresh chives

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www.bonappetit.com

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Servings: 2

Author : Rozanne Gold

pasta fettuccine asparagus

Lemon Fettuccine with Asparagus and Salmon Caviar

Ingredients

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3 ounces fettuccine8 ounces asparagus, trimmed, each spear cut on diagonal into 4 pieces1/2 cup whipping cream2 tablespoons (1/4 stick) butter, room temperature1 1/2 teaspoons grated lemon peel4 tablespoons grated Parmesan cheese2 teaspoons fresh lemon juice2 tablespoons salmon caviar2 tablespoons chopped fresh chives

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Instructions

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Step 1

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 6 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Drain. Transfer to large bowl.

Step 2

Meanwhile, stir cream, 1 tablespoon butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low. Whisk in 2 tablespoons cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.

Step 3

Add sauce to pasta and asparagus and toss to coat. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat. Season to taste with salt and pepper. Divide pasta mixture between 2 warm bowls. Spoon salmon caviar atop pasta. Sprinkle with chives and serve.