Spring Salmon Fettuccine
Ingredients
- Salt and pepper
- 2 lemons
- 1 cup(s) light cream
- 1 pound(s) thin asparagus, trimmed and cut at an angle into 1 1/2-inch pieces
- 18 ounce(s) fresh fettuccine or 1 pound dried fettuccine
- 20 ounce(s) skinless salmon fillet, cut into 1 1/2-inch chunks
- 1 ounce(s) Parmesan cheese, finely grated
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