Fettuccine With Asparagus and Smoked Salmon Recipe (2024)

Spare yourself a dirty pan and add the asparagus to the pasta for the last 2 minutes of the pasta cooking. In lieu of or in addition to dill, try spring onion and/or parsley. You can shave some calories with light cream vs heavy without compromising taste.

Perfect weeknight meal came together quickly. Followed the great suggestion to cook the asparagus in the pasta water and didn't bother with shocking in cold water. I also mixed some lemon zest with the dill for a 'gremolata' style garnish. Delicious!

Due to dietary preferences, did not make a cream sauce at all, just a shallot- and- dill infused olive oil. Still fabulous. The flavors just marry beautifully, this is a versatile dish. Also blanched the asparagus in the pasta water.

Skip peeling the stalks and just steam the end pieces of the asparagus for a few minutes before adding the tips.

Very good even with less-than-stellar salmon, dried pasta and dried dill (not a lot of high end groceries available in western Kentucky). Sauce was thinner than expected; adjust simmer time accordingly. Once asparagus is gone, we'll try this with green beans, broccoli and/or peas.

Wow, is this great. Assertive flavors require nothing more than listed.
For one serving (husband doesn't eat pasta), I used:
3 oz spinach Chive dried linguini
1/4 lb asparagus
2 oz smoked salmon
2. Tbls shallots, sliced
1/4 cup heavy cream plus pasta water
I added a little lemon zest.
Second time around, I followed advice here and added wine, which is definitely not needed, and I thought detracted from the already great flavor profile. Sometimes, less is more, & I hardly ever say that.

Nice recipe. I added ½ c thin-sliced fennel while sautéing the shallots, then reduced ¼ c white wine in the pan before adding the cream. Worked well.

Delicious and very subtle. Substituted milk for cream and added some chèvre (1/4 cup) for flavor. Served this with a Chablis. Cherries for dessert.

Actually, I enjoy seeing how others have modified recipes. It broadens my options. In fact, my favorite food writers routinely suggest variations to a given recipe.

Why don't you all write a cook book. I don't care about what hubby thinks or about your additions. Anyone can sprinkle garlic salt and add fennel seeds etc. Respect the recipe and try it out as written before reviewing.

I was inspired by this recipe, so made fresh spinach fettuccine, sautéed the asparagus till crisp, set aside, then sautéed shallots, garlic and crimini mushrooms to which I added 1/2 C of cream and white wine. Simmered for a bit, add Parmesan, then add back in the asparagus and toss with cooked pasta. Delicious, no salmon needed but you could add that to transform the leftovers for another night.

Add a little lemon zest and white wine to sauce. Could use a different herb instead of dill, perhaps thyme. Could saute asparagus in butter with shallots instead of steaming.

Spare yourself a dirty pan and add the asparagus to the pasta for the last 2 minutes of the pasta cooking. In lieu of or in addition to dill, try spring onion and/or parsley.
Skip peeling the stalks and just steam the end pieces of the asparagus for a few minutes before adding the tips.

Go with olive oil, salt & pepper; leave out the cream. My family has been doing this recipe for years. No leftovers.........

This. Was. Incredible. I fried the asparagus separately in the pan and removed before adding the shallots and cream. Otherwise, I followed the recipe exactly (I did follow the one user who said to add the salmon at the very end so it doesn't disintegrate and they were very right about that). AMAZING flavor. So deceptively simple given how tasty this is.

So far, NYT Cooking recipes don’t miss. Another simple yet extremely flavorful dish.

I used this as a base with a few subs not because I didn't think it looked great as is, but because I was missing ingredients. No cream so I used olive oil and butter. I used dried tarragon because I didn't have dill. I skipped the lemon because I didn't have it. And, I cooked the shallots and asparagus in a pan and then added the pasta with a bit of the cooking water. Finally, at the end I added some frozen peas. All in all, really good.

I liked the speed with which this comes together. And it is delicious. I skipped the dill but added plenty of freshly ground black pepper, and grated Parmesan on the top.

This was so bland. Need to add garlic and maybe some red pepper flakes. Ugh.

Tasty and easy to put together fast. What more can you ask of a recipe? Made as written, except I took the suggestion of others to add lemon zest at the end. Delicious!

I use onions instead of shallots if not available. To simplify the process I cook the asparagus by boiling them in the pasta water 3-4 minutes before the pasta is ready.

Loved this. Simple and flavourful. I added lemon zest, Parmesan and capers. Yum.

This is a splendid recipe and is flexible. I like to add mushrooms and a little marsala. And to those of you who object to readers posting changes to recipes, why read the notes and get upset? Just make the recipe and be happy!

just no. Too salty with the smoked salmon and the sauce was meh.

I love the recipe however, the fettuccine was far too al dente for my taste. Because we live at altitude of 4500 feet I doubled the fettuccine cooking time to 6 minutes. Next time I will add additional two or three minutes and check for doneness.

I used left over baked salmon and added crushed red pepper

Add mushrooms

Love this dish, so versatile. I roast the asparagus before adding, which adds some depth of flavor. Also added some white wine after sautéing the shallots.

I doubled the asparagus and salmon to beef it up some and subbed soy plain yogurt for the heavy cream since I can't have dairy. Absolutely delicious!