Fettucine with Smoked Salmon and Asparagus

• 8- to 9-oz dried egg fettuccine
• 1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
• 1 cup heavy cream
• 1 tablespoon drained bottled horseradish
• 2 tablespoons chopped fresh dill
• 6 oz smoked salmon, cut into 1/2-inch-wide ribbons

1. Cook pasta in a large pot of boiling salted water according to package instructions.
2. Add asparagus to pot for last 3 minutes of pasta-cooking time.
3. While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute.
4. Drain pasta and asparagus and add to cream mixture, tossing.
5. Gently toss in salmon and season with salt and pepper.

egg fettuccine, heavy cream, horseradish, dill, salmon

Taken from www.epicurious.com/recipes/food/views/fettucine-with-smoked-salmon-and-asparagus-103187 (may not work)