4 oz dry or 6 oz fresh fettucine noodles
2 Tbsp butter
4 oz Cunningham’s Smoked Trout, sliced and julienned
4 oz fresh asparagus – cut into 1” lengths
4 oz fresh or reconstituted dry morel mushrooms
1¼ cups whipping cream
½ cup freshly grated parmesan
Grated peel and juice of ½ lemon
Melt butter and sauté morels over medium
heat for 5 minutes, add whipping cream and reduce by ½
over high heat. While sauce is reducing, cook pasta to
al dente. Add asparagus to sauce, simmer for 3 – 4 minutes.
Then add parmesan and smoked trout. Toss sauce with freshly
cooked pasta, lemon peel and juice and salt and pepper to
taste.
Savory Suite Café
Railway Avenue
Cowley, AB
403-627-9177
