Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
Step
2
Meanwhile, place 1/3 cup water in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low. Add asparagus; cover and cook 4 to 6 minutes or until tender. Do not drain. Add Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
Step
3
Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.
Salmon is available either cold- or hot-smoked. Cold-smoking produces silky lox and Nova salmon while hot-smoking produces a firmer texture. Use hot-smoked salmon in this recipe.
Use dry fettuccine or linguine instead of fresh; use 8 ounces and cook it according to package directions.
Try sugar snap peas in place of the asparagus. Cook the peas for 2 to 3 minutes before adding the salmon and alfredo sauce.
Complete the meal with crusty dinner rolls and lemon-flavored sparkling water.
