Fettuccine, Smoked Trout And Asparagus
Published March 30, 1996
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound medium asparagus
2 tablespoons unsalted butter
1 tablespoon minced shallots
1 ½ cups heavy cream
1 smoked trout, skinned, boned and broken in chunks
Salt and freshly ground black pepper
1 teaspoon fresh lemon juice
1 pound fresh fettuccine
1 tablespoon chopped fresh dill
Nutritional analysis per serving (6 servings)
47 grams carbs; 134 milligrams cholesterol; 478 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 27 grams fat; 1 gram trans fat; 2 grams fiber; 520 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
- Step 2
Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
- Step 3
Bring a large pot of water to a boil.
- Step 4
Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
- Step 5
When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.
Private Notes