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Fettuccine with Salmon Caviar and Asparagus Recipe

Cookstr
Course: Main Course, Side Dish
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Moderate
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Fettuccine with Salmon Caviar and Asparagus

Photo by: Joseph De Leo

Yield: Serves 4

INGREDIENTS
  • 12 ounces asparagus, trimmed and cut into ¼-inch diagonal slices
  • 4 tablespoons butter
  • 12 ounces fresh or 8 ounces dried fettuccine
  • ½ cup shredded mozzarella cheese
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons salmon caviar
  • Coarsely ground black pepper

Directions

1. Steam the asparagus, covered, on a rack set over 1 inch simmering water, until crisp-tender, about 5 minutes.

2. Melt the butter in a small saucepan; stir in the asparagus; set aside.

3. Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.

4. Toss the fettuccine with the asparagus, butter, mozzarella, and dill. Sprinkle with caviar and black pepper.


© 1988 John Boswell Management
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

392kcal (20%)
128mg (13%)
5mg (8%)
176mcg RAE (6%)
325mg
69mg
14g
3g
4g
46g
89mg (30%)
214mg (9%)
10g (48%)
17g (26%)
4mg (20%)
FROM THE KITCHEN OF...

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