Fettuccine With Asparagus and Smoked Salmon

This is a two-course recipe because the second one is usually the easiest.

Serves 2

Ingredients

• 4-6 ounces of grilled smoked salmon or other smoked fish, such as smoked trout or trout roe

¼ pound baby asparagus, halved lengthwise and separated into 2 sections

• 6 ounces asparagus hearts, unpeeled, sliced
• 6 ounces handmade pasta
• 1 tablespoon chopped parsley
• 12 shavings salty sherry vinegar

¼ cup slivered almonds

Sour cream, olive oil, and/or lemon juice, to serve

Directions

1. To make the sauce, heat oil in a medium pan on medium heat, and sauté asparagus in the oil until soft, approximately 2 minutes. Add to the fish, and toss until dissolved in the sauce. Add pasta, toss to coat, and add vinegar. Continue cooking until pasta is heated through.
2. To serve, drizzle with sour cream and a drizzle of olive oil. Sprinkle with almonds.
3. Melissa Clark is the Executive Chef and Co-Owner of il Milo di Subppinos Gourmet Pizza, located in Venice, California. Follow her at melissacarter.com