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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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