Lemon Fettuccine with Asparagus and Salmon Caviar

1. 1

   Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 6 minutes.

2. 2

   Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

3. 3

   Drain.

4. 4

   Transfer to large bowl.

5. 5

   Meanwhile, stir cream, 1 tablespoon butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer.

6. 6

   Reduce heat to low.

7. 7

   Whisk in 2 tablespoons cheese.

8. 8

   Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.

9. 9

   Add sauce to pasta and asparagus and toss to coat.

10. 10

    Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat.

11. 11

    Season to taste with salt and pepper.

12. 12

    Divide pasta mixture between 2 warm bowls.

13. 13

    Spoon salmon caviar atop pasta.

14. 14

    Sprinkle with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.