Spinach Fettuccine with Salmon and Asparagus

I was first introduced to this by the Weston family when they had my family over for dinner. It was and still is amazing! They also served some awesome homemade garlic bread with it that I have yet to post.   This recipe is from the Joy of Cooking.

I used regular fettuccine instead of spinach and left out the capers to cut down on the cost.  Both ways are delicious.

Cooking tip: While boiling the water for the pasta, clean and trim the asparagus, chop the chives and parsley. While the fettuccine boils, prepare the creamy, lemon zest-spiked sauce. By the time the pasta is al dente or perfectly cooked to the tooth, your entrée is ready. Use green spinach fettuccine for an especially attractive dish.

Bring to a rolling boil in a large pot:
4 to 6 quarts water
2 tablespoons salt

Add and cook until tender but firm, 1 to 4 minutes, depending on their thickness:
1 pound asparagus, tough ends trimmed and cut into 1-inch pieces

Scoop out the asparagus with a sieve and rinse under cold water to stop the cooking.

Add to the boiling water and cook until tender but firm:
1 pound spinach fettuccine

Meanwhile, melt in a large skillet over medium heat:
3 tablespoons butter

Add the asparagus and cook, stirring, just to coat with butter, about 1 minute. Stir in and heat through:
1 cup heavy cream
Grated zest of 1 lemon

Drain the pasta and add it to the skillet, along with:
4 oz smoked salmon, cut into thin strips, or cooked fresh salmon, cut into small pieces
1⁄4 cup snipped chives
1⁄4 cup chopped parsley
(2 to 3 tablespoons capers, drained)
Salt and black pepper to taste Toss to combine and serve hot.

Yield: 8 first-course or 4 main-course servings

–Melanie