Champagne Salmon & Fettuccine

• 8 ounces uncooked fettuccine
• 2 cups cut fresh asparagus (1-inch pieces)
• 1 cup water
• 1 cup chicken broth
• 2 cups brut Champagne, divided
• 1 medium onion, sliced
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon pepper, divided
• 4 salmon fillets (4 ounces each)
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon brown sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter, cubed

1. In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain.
2. In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.
3. In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.

fettuccine, fresh asparagus, water, chicken broth, brut champagne, onion, tarragon, pepper, salmon, garlic, basil, brown sugar, salt, cold butter

Taken from www.tasteofhome.com/recipes/champagne-salmon-fettuccine/ (may not work)