Fettuccine with Salmon Caviar and Asparagus

1. 1

   Steam the asparagus, covered, on a rack set over 1 inch simmering water, until crisp-tender, about 5 minutes.

2. 2

   Melt the butter in a small saucepan; stir in the asparagus; set aside.

3. 3

   Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.

4. 4

   Toss the fettuccine with the asparagus, butter, mozzarella, and dill.

5. 5

   Sprinkle with caviar and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.