Smoked Trout And Asparagus Fettuccine - cooking recipe

Ingredients

13 oz fresh egg fettuccine
1 tbsp olive oil
1 None red onion, thinly sliced
1 clove garlic, crushed
1 lb asparagus, trimmed and quartered
1/2 cup white wine
1 tsp Dijon mustard
1 1/4 cups cream
7 oz smoked trout, chopped
2 tbsp dill, chopped
None None Crusty bread, to serve

Preparation

Cook pasta according to package instructions. Drain and keep warm.
Heat oil in a large frying pan on high. Saute onion and garlic for 3-4 mins until tender. Add asparagus and saute for 1-2 mins. Stir in wine and simmer for 2-3 mins until reduced by half. Blend in mustard and cream. Bring to boil, reduce heat and simmer for 1 min. Stir in trout and dill.
Toss sauce with hot pasta. Season to taste and serve with crusty bread.