Fettuccine with Champagne and Salmon

1

In a skillet, sauté the onion in butter until golden brown

2

Add the parsley and, when the onion is caramelized, add the salmon and asparagus, reserving fish pieces and asparagus tips

3

Pour in the champagne and let it sit for 10 seconds

4

Add the cream and cook for an additional 2 minutes

5. Reserve

6

Bring a large pot of salted water to a boil

7

Add the fettuccine and cook for 2 minutes or until al dente

8

Drain well and arrange the pasta on a platter or plate

9

Quickly reheat the sauce and pour it over the pasta

10

Toss delicately

11

Garnish with caviar, asparagus tips, and reserved fish pieces

12

Serve immediately.