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Asparagus and smoked trout pasta
Asparagus and smoked trout pasta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a gourmet fettuccine dish with smoked trout, creamy dill sauce, and asparagus in just 20 minutes using top-notch ingredients and simple tricks.
Ingredients:
  • 375g fresh egg fettuccine
  • 18.20 gm olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 bunch asparagus, trimmed, cut into 4
  • 125.00 gm white wine
  • 5.90 gm dijon mustard
  • 300ml carton cream
  • 200g smoked trout slices, chopped
  • 40.00 ml fresh dill, chopped
  • Crusty bread, to serve
Instructions:
  • Boil pasta in a large pot of salted water as per package instructions, usually 4-5 minutes. Drain and set aside, keeping warm.
  • Heat a generous amount of oil in a large skillet over high heat. Cook the onion and garlic until they become tender, which should take about 3-4 minutes.
  • Sauté asparagus for 1-2 minutes, then simmer with wine until reduced by half. Stir in mustard and cream, then bring to a boil.
  • Lower the heat and let it simmer for 1 minute. Mix in the trout and dill. Combine the sauce with the hot pasta. Season to your liking and enjoy with crusty bread.

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