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4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 tablespoons minced fresh ginger
1 tablespoon grated lemon zest
1 cup Japanese sake or dry white wine
1/4 cup fresh lemon juice
2 cups heavy or whipping cream
1/2 cup light cream
Salt and freshly round black pepper to taste
9 ounces spinach fettuccine
1 pound thin asparagus
12 ounces thinly sliced best quality smoked salmon
1 cup freshly grated Parmesan cheese
||Melt the butter in a saucepan over medium-high heat. Add the shallots, ginger, and lemon zest; sauté until softened, about 3 minutes. Pour in the sake and lemon juice. Cook until reduced by two-thirds, 7 to 10 minutes.
Add the heavy and light creams and reduce again by half. Season with salt and pepper.|
||Strain the sauce to remove the solids and keep warm over low heat.|
||Bring a large pot of salted water to a boil.
Add the fettuccine and cook just until al dente.|
||While the pasta is cooking, heat a medium-size pot of salted water to a boil.
Trim the asparagus and cut diagonally into 2-inch lengths. Blanch the asparagus pieces
in the boiling water just until crisp-tender, 3 to 4 minutes. Drain. Cut the smoked
salmon into julienne strips 1/4 inch wide.|
||Drain the pasta and place in a warmed serving bowl.
Add the cream sauce, asparagus, salmon, and 1/2 cup of the Parmesan.
Toss all together and serve at once. Sprinkle the top of each serving with the remaining Parmesan.|