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Lemon Fettuccine with Asparagus and Salmon Caviar
- 3 ounces fettuccine
- 8 ounces asparagus, trimmed, each spear cut on diagonal into 4 pieces
- 1/2 cup whipping cream
- 2 tablespoons (1/4 stick) butter, room temperature
- 1 1/2 teaspoons grated lemon peel
- 4 tablespoons grated Parmesan cheese
- 2 teaspoons fresh lemon juice
- 2 tablespoons salmon caviar
- 2 tablespoons chopped fresh chives
Directions:View on Bon Appetit
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