Wednesday, April 16, 2014

Smoked Salmon, Asparagus & Chives with Fettuccine

50 g sun-dried tomatoes
340g fettuccine
2 egg yolks 
1 bunch asparagus
500 ml heavy cream
30 g butter
110 g smoked salmon
salt and pepper

1. Soak the sun-dried tomatoes in boiling water for 30 minutes. Drain, slice and set aside.

2. Cook the fettucine 

3. Beat the egg yolks and add to the cream.

4. In a large pan, melt the butter; add the pasta, the egg yolk and cream mixture, the parmesan and the sun-dried tomatoes

5. Mix everything together being careful that the sauce doesn´t thicken

6. Remove from heat and add the slices of smoked salmon. Serve immediately.

Serves 4

Author: MaxterChef