Lemon Fettuccine with Asparagus and Salmon Caviar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The pasta and sauce cook simultaneously (so two cooks can divide and conquer), for a total of about ten minutes, start to finish. Serve with your best bottle of bubbly. 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 |
Directions:
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.
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.
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.
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