1/4 cup of champagne
1/4 cup of butter
1/4 cup of fresh heavy cream
1 tablespoon of caviar (optional)
450 g of fresh fettuccine
400 g of grilled and diced salmon
9 sprigs of fresh parsley
4 cups of fresh asparagus, cut into cubes
1 large onion, finely chopped
1/4 cup of champagne
1/4 cup of butter
1/4 cup of fresh heavy cream
1 tablespoon of caviar (optional)
450 g of fresh fettuccine
400 g of grilled and diced salmon
9 sprigs of fresh parsley
4 cups of fresh asparagus, cut into cubes
1 large onion, finely chopped
In a skillet, sauté the onion in butter
Add the parsley and when the onion is golden brown, add the salmon and asparagus, reserving fish pieces and asparagus tips
Pour in the champagne and let it simmer for 10 seconds
Add the heavy cream and cook for an additional 2 minutes
Set aside
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt
Add the fettuccine and cook for 2 minutes or until al dente
Drain well and arrange the pasta in a serving dish
Quickly heat the sauce and pour it over the pasta
Mix delicately
Garnish with caviar, asparagus tips, and reserved fish pieces
Serve immediately.
