Title: Pasta with smoked salmon
 Categories: Fish, Pasta
      Yield: 4 Servings
 
  1 1/2 c  Cream, heavy
      1 lb Asparagus
      6 oz Salmon, smoked
      1    Lemon
    3/4 lb Fettuccine
      2 T  Butter
           Salt and pepper
 
  In a small saucepan, bring the cream to a boil and let simmer to
  reduce to one cup.  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. Cut the salmon into strips.
  Grate one teaspoon of lemon zest and squeeze one teaspoon of juice
  from the lemon.
  
  Cook the pasta in boiling water about 12 minutes or till just done.
  Return to the hot pot and toss with the reduced cream, asparagus,
  smoked salmon, lemon zest and juice, and butter. Salt to taste and
  plenty of fresh ground black pepper.  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.  Pur‚e the
  ricotta in a blender and thin with a little milk.