Fettuccine, Smoked Trout And Asparagus

• 1 pound medium asparagus
• 2 tablespoons unsalted butter
• 1 tablespoon minced shallots
• 1 1/2 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

1. Snap the ends off the asparagus where they break naturally.
2. Peel the spears.
3. Cut the asparagus in one-inch lengths.
4. 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.
5. Refresh the asparagus under cold running water.
6. Dry them well.
7. Bring a large pot of water to a boil.
8. Meanwhile, melt the butter in a large skillet.
9. Add the shallots and saute over low heat until soft but not brown, about three minutes.
10. Stir in the cream and simmer about five minutes, until the mixture starts to thicken.
11. Add the trout and the asparagus.
12. Remove from heat and season to taste with salt and pepper.
13. Stir in the lemon juice.
14. When the water is boiling, add the fettuccine and boil about three minutes.
15. Drain well and transfer to a warm serving dish.
16. Reheat the contents of the skillet and pour over the fettuccine.
17. Toss well.
18. Scatter the dill on top and serve.

asparagus, unsalted butter, shallots, heavy cream, trout, salt, lemon juice, fresh fettuccine, dill

Taken from cooking.nytimes.com/recipes/5215 (may not work)