** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small saucepan, bring the cream to a boil and let simmer to reduce to one cup.
2. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about seven minutes or until they are tender; drain.
3. Cut the salmon into strips. Grate one teaspoon of lemon zest and squeeze one teaspoon of juice from the lemon.
4. Cook the pasta in boiling water about 12 minutes or till just done.
5. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, and butter.
6. Salt to taste and plenty of fresh ground black pepper.
7. Serve immediately. If using ricotta cheese and milk instead of the cream, do not reduce it but mix only the amount the recipe calls for and heat.
8. Puree the ricotta in a blender and thin with a little milk.
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Dietary Notes:
This recipe is very low-sodium with 113.5mg per serving
This recipe is high in Vitamin A with 22% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Fish, Butter, Gluten, Asparagus, Iodine, Citric Acid allergies.
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