Traditional recipes

Lemon Fettuccine with Asparagus and Salmon Caviar

Lemon Fettuccine with Asparagus and Salmon Caviar

Ingredients

  • 8 ounces asparagus, trimmed, each spear cut on diagonal into 4 pieces
  • 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

Recipe Preparation

  • Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 6 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Drain. Transfer to large bowl.

  • Meanwhile, stir cream, 1 tablespoon butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low. Whisk in 2 tablespoons cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.

  • Add sauce to pasta and asparagus and toss to coat. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat. Season to taste with salt and pepper. Divide pasta mixture between 2 warm bowls. Spoon salmon caviar atop pasta. Sprinkle with chives and serve.

Reviews Section

The 3-Ingredient Pasta that Ina Garten Calls 'Crazy-Good'

The recipe has 5 stars on the Food Network Kitchen app for a reason.

Related To:

Ina Garten's Lemon Cappellini, as seen on Food Network's Barefoot Contessa.

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We have to hand it to Ina — she always knows what we need, when we need it. Like the comically large cosmo she made on Instagram in April. And this three-ingredient, five-minute pasta dish on the Food Network Kitchen app that's undeniably delicious and perfect for when you have no time to put dinner on the table.

Made with just lemons, butter and pasta, this dish is one of Ina's go-to recipes. In her class, she shares that she makes it every New Year's Eve after spending the evening working up an appetite gallivanting around Paris (oh, Ina). For the rest of us, it makes for a tasty and easy weeknight dinner after you've spent the day juggling work, kids, pets and life in general.

According to Ina, this lemon cappelini is "officially one of [her] favorite dishes of all time." And reviewers agree, calling it "my go-to lemon-butter sauce", "wonderful and so easy to prepare after work", "a keeper for sure" and "honestly the best pasta I've ever had."

What's so great about it, you ask? Ina gives three reasons: One, it's incredibly fast to make. Aside from boiling water, the whole dish takes just five minutes. The secret? Capellini. According to Ina, it's a little thinner than spaghetti so it cooks in just four minutes. Imagine what you can accomplish in the other 25 minutes you normally take to make dinner!

The second reason Ina loves this dish is because it has only three ingredients: lemon, butter and pasta. Together, the lemon zest and juice combine with the melted butter and the residual starchy pasta water to create a rich and velvety sauce that the pasta absorbs for maximum flavor. "I was afraid the lemon would be overpowering and the butter really rich and heavy," said one reviewer. "But it was light and fresh!"

And finally, the third reason Ina calls this pasta "amazing" is its versatility. You can eat it plain as your standalone supper or as a side dish. Or, you can top it with some roasted shrimp or — as Ina suggests, of course — caviar for a heftier main course. Since this recipe is part of the Best of Barefoot Contessa course on the app, we suggest watching the rest of the classes and pairing it with Ina's Skillet Roasted Lemon Chicken. How easy is that?


PAIRINGS The Perfect Companion for an Unassuming Wine

DECADES ago, the white wines of Mâcon were a mainstay of the lunch and dinner table. Though they have been upstaged by choices from dozens of other regions, they remain a reliable partner for many dishes.

Like budding flowers, these wines can be shy, revealing their charm, freshness and finesse gradually as they open in the glass and on the palate. But they offer enough fruit and acidity to balance all but the boldest flavors.

I think of tender vegetables and delicate herbs when I taste the wines of Mâcon. Seafood and light cream sauces also come to mind. The refreshing mineral, green apple and citric notes of the wines establish an evenhanded dialogue with the richness of the cream and salmon in the recipe that follows.

A cook opening a chilled bottle will want to assemble a meal to enjoy as soon as possible with the wine. A pasta dish that amounts to a toss of asparagus, smoked salmon and fresh dill bound with cream can be on the table in about 30 minutes.

The asparagus and the salmon can be prepared in advance, to reduce the final preparation time to about 20 minutes. But the assembly of the dish must be accomplished with dispatch so that the salmon is just warmed, the asparagus merely reheated and the pasta still warm as the sauce is added.

A garnish of glistening salmon roe will bring out the elegance of the dish and deepen its flavor, though it's hardly a requirement.

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS

1/2 pound medium asparagus

1 tablespoon unsalted butter

1 tablespoon minced shallots

Freshly ground black pepper

10 ounces fresh green fettuccine noodles

2 tablespoons minced fresh dill

2 ounces salmon caviar, optional.

1. Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.

2. Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.

3. Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.


Simple & Tasty Keta Salmon Caviar Recipes.

Keta Salmon Caviar consists of the roe of the Keta Salmon (Oncorhynchus keta), also known as the Alaska Chum Salmon or the Dog Salmon. It is the most popular type of salmon caviar enjoyed globally, including Vancouver and other cities of Canada. Keta Salmon Caviar has extra-large, firm grains, with a bright orangey-red color that burst in your mouth, creating a beautiful symphony of refreshing oceanic flavors that comes with a rich and yet subtle sweetness. This is one of the most amazing ingredients that adds an elegant touch to a simple dish and also elevate the flavors, adding a whole new dimension of flavors which will make any amateur cook’s food seem like a MasterChef’s creations.

Here are two simple pasta recipes featuring Keta Salmon Caviar that you can create at home which can easily be your family favorite dishes.

Lemon Spaghetti with Broccoli and Keta Salmon Caviar

This recipe is inspired by a popular recipe featuring Keta Salmon Caviar and broccoli, a wondering pairing that is nutritional and delicious.

  • 120g / 4.2 ounces spaghetti
  • 225g / 8 ounces broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
  • 1/2 cup heavy cream
  • 3 tablespoons butter, room temperature
  • 1 1/2 teaspoons grated lemon peel
  • 4 tablespoons grated Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Keta Salmon Caviar
  • 2 tablespoons chopped fresh chives
  • salt and freshly milled black pepper
  1. Cook pasta in large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally, about 9 minutes. Drain. Transfer to large bowl.
  2. Add broccoli into boiling water and cook until the broccoli barely loses some of its crunch, about 5 minutes. Remove it from heat and submerge in a bowl of cold water for 5 minutes before transferring it to the large bowl of spaghetti.
  3. Meanwhile, stir heavy cream, 2 tablespoons butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low.
  4. Whisk in 2 tablespoons cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.
  5. Add sauce to pasta and broccoli and toss to coat. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice toss again to coat.
  6. Season to taste with salt and pepper. Divide pasta mixture between 2 warm bowls.
  7. Spoon Keta salmon caviar atop pasta. Sprinkle with chives and serve.

Salmon in Champagne Sauce with boiled potatoes and French beans

Salmon in Champagnes Sauce

  • 2 middle-cut skinless fillets salmon (175-200g / 6-7 ounces each)
  • 85ml / 2.8 fluid ounces champagne
  • 10g / 0.35 ounces butter, plus a little extra for greasing
  • 1 medium shallot, finely chopped
  • 10g / 0.35 ounces plain flour
  • 100ml / 3.38 fluid ounces double cream
  • 2 teaspoons Keta salmon caviar to garish
  • a few sprigs of fresh dill, to garnish
  • salt and freshly milled black pepper

Boiled potatoes with butter

  • 2 medium potatoes, diced
  • salt and freshly milled black pepper
  • 2 tablespoons (30g) butter

Blanched French beans with Asian lemon dressing

  • 2 cups French beans
  • 2 tablespoons light soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon of honey
  1. Smear a little butter over the base of the frying pan, then arrange the fillets in it.
  2. Slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat.
  3. Spoon the Champagne over the top of the fillets before putting the lid on.
  4. Gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
  5. While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
  6. When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
  7. Add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth.
  8. Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning.
  9. Add potatoes in cold water and seasoned it generously with salt. Bring it to a boil and lower the heat to simmer the potatoes for about 5-8 minutes until they are tender.
  10. Drained the potatoes and coat it with butter. Seasoned it with salt and pepper. Place into serving bowl.
  11. Whisk together light soy sauce, sesame oil, lemon juice and honey in a bowl, set aside.
  12. Bring a pot of salted water to boil, add French beans and cook till tender, for 3-4 minutes. Remove it from heat and submerge in a bowl of cold water for 5 minutes.
  13. Toss French beans into lemon dressing. Place it in a serving bowl
  14. Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of Keta Salmon Caviar and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug. Serve it with the potatoes and French beans.

High grade Keta Salmon Caviar is available on our online store which features the most extensive selection of caviar in Canada.


Step 2: Make the Beurre Blanc Sauce

This sauce is so decadent and rich! This sauce comes from Loire Valley in France, where my husband was from, and which is also where we were married. We served this sauce at our wedding and my relatives from the States couldn't stop talking about this sauce!

To a saucepan, add white wine, shallots, and parsley. The wine, shallots, and parsley form the basis of the rich flavor of the sauce.

You'll simmer this mixture until almost completely evaporated. We really want a pan that is almost dry without any liquid remaining. This concentrates the flavor back into the shallots and parsley that remains.

Then, add heavy cream to the same saucepan and whisk. The heavy cream creates a wonderful richness to this sauce which will be even better once you add the butter!


Nobu’s New Style Salmon Sashimi

INGREDIENTS

  • 8 oz. sushi grade salmon
  • 1 garlic clove, grated
  • 12 springs chives, cut in half
  • 1 tbsp sesame seeds
  • 1 tbsp tamari sauce
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp sesame oil
  • 2 oz. black caviar (optional)

DIRECTIONS

  • STEP 1. Cut the salmon into thin slices, about 1/4 inch thick. Lay them out flat on a serving platter.
  • STEP 2. Lightly massage the grated garlic over each slice.
  • STEP 3. Place the chives on top and sprinkle with sesame seeds.
  • STEP 4. In a small bowl, mix the tamari, lemon and lime juice. Drizzle the sauce over the salmon.
  • STEP 5. In a small saucepan, heat the olive oil and sesame oil over medium heat. Turn off the heat just before it starts to smoke. Using a teaspoon, drizzle the heated oil over the salmon. The oil will sear the fish as you pour it on top.
  • STEP 6. Top each slice with a small dollop of black caviar and serve!

Tools/Products Used In This Recipe:

Hi, I’m Neda Varbanova, a certified nutrition consultant, health & wellness coach, and fitness enthusiast. I created Healthy With Nedi as a platform to help educate others and share my passion for leading a healthier lifestyle. Learn More


One-Skillet Lemon Asparagus Pork Chops

Who doesn’t like a supper that cooks up in a single skillet or pot or pan? Anytime there’s less clean-up, that’s a good thing. Although you really can’t call these delicious pork chops one-skillet. Sure, the chops and asparagus all cook up in a single skillet, but there’s more to supper than meat and veggies, right?

The solution is simple – you could toss a salad or make some pasta or a rice dish. I went for the rice. Growing up in a house that served rice over potatoes, I love rice. When my friends were having mashed potatoes and gravy, we had white rice with gravy. It was a combination of my Filipino Mother and Okie Father – the best of both worlds, but that’s a story for another day.

Today is all about the pork chops. I really do love my pork chops, be it pan-fried, oven-baked or smokey-grilled. I know, some people say pork doesn’t have much flavor. And that very well may be true, but then again mild flavors open up to all sort of outside influences like the garlic and lemons in this dish. Just wait till you takes these delicious chops for yourself.

One-Skillet Lemon Asparagus Pork Chops
4 thick Pork Loin Chops
Kosher Salt to taste
Black Pepper to taste
1 bunch Asparagus
1/2 cup Chicken Stock
8 Garlic Cloves
1 Shallot
1 Lemon
2 tablespoons Olive Oil
4 tablespoons Butter

Season pork with salt and pepper. Set aside.

Trim asparagus. Set aside. Peel and mince garlic and shallots. Set aside Slice lemon in half, then into thin half-wedges. Set aside.

In a heavy skillet or cast iron pan, heat olive oil on medium high, until shimmery. Add pork chops to the skillet and brown each side, about 5 or 6 minutes per side. While the pork chops brown, heat oven to 200-degrees. Place a serving platter in the oven and allow it to warm.

Once the pork chops are a beautiful brown on both sides, transfer the chops to a serving platter, keep warm in the oven.

To the now empty skillet, add asparagus, cook to just until the tips begin to brown, turning as necessary to cook evenly. Add the stock, shallots, and garlic to the skillet. Cook over medium heat until stock has cooked off and asparagus has softened, about 5 minutes.

Remove the serving platter from the oven. Return the pork chops to the skillet alone with any juices that have accumulated in the platter. Add the lemon wedges, cover and continue to cook until pork is cooked through.

Remove the skillet from the heat. Place pork chops on the serving platter. Cut butter into small pieces and add to the skillet, swirl until butter has melted to create a sauce.

Place asparagus on top of the pork chops on the platter. Top with slices of lemon. Drizzle with sauce, serve and enjoy.

These pork chops are great as is or with Rice Pilaf to round out the meal.


Recipe Summary

  • 4 quart water
  • 2 tablespoon plus 3/4 teaspoon kosher salt
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon Meyer lemon zest
  • 1 teaspoon honey
  • 3 medium shallots, minced (about 1/2 cup)
  • 1 cup heavy cream
  • 1 pound dried fettuccine
  • 2 tablespoon fresh Meyer lemon juice
  • 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
  • 1/2 teaspoon freshly ground black pepper, for garnish
  • 1/3 cup Meyer lemon supremes, for garnish

Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt.

Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer 2 minutes.

Cook pasta in the boiling water until al dente. Reserve 1/2 cup cooking liquid drain. Add lemon juice to noodles toss well to combine. The pasta will absorb the juice.

Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat well. Add remaining 1/4 cup reserved cooking liquid if necessary. Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes.


Gold Coast Brunch

Menu courtesy of Luke Venner, executive chef of Elm

First Course: Tuna Tartare With Watermelon and Avocado

“Raw tuna with refreshing watermelon and creamy avocado is the perfect first bite when you gather with friends and family on a warm weekend.”

Second Course: Ramp Pizza

“Ramps pushing through the ground are one of the first signs of spring as nature’s toast to warmer weather. Not to mention the fact that they’re fantastic on a pizza.”

Third Course: Eggs Benedict With Smoked Salmon and Wasabi Bernaise

“I embrace tradition when it comes to comfort foods, but I also love the addition of something intentionally misplaced—like the wasabi in this classic brunch dish everyone craves at a post-wedding brunch.”

Fourth Course: Ricotta Zeppole With Strawberry and Rhubarb Compote

“There’s just no better way to cap off a meal (or a celebratory weekend) than these jelly-filled donuts, and rhubarb is at its prime in the spring and early summer months. With its tart and astringent flavor, it’s the perfect marriage with the succulent strawberries.”


Lemon Fettuccine with Asparagus and Salmon Caviar - Recipes


[1] This very white food needs a bit of green. Some people add green peas or, you can use fresh herbs. This photo shows a lighter version of Classic Fettuccine Alfredo. Here’s the recipe from Cooking Classy (photo © Cooking Classy).


[2] How to make Fettuccine Alfredo even richer? Add lobster (photo © Mackenzie Ltd.).


[3] Here’s the Alfredo recipe at right: the classic Alfredo with a bit of sour cream for flavor (photo © DeLallo).


[4] This Tortellini Alfredo adds flavor with garlic. Here’s the recipe from Damn Delicious (photo © Damn Delicious).

February 7th is National Fettuccine Alfredo Day.

If you’re not familiar with the richest of pasta dishes, here’s the scoop, including how it came to be.

A classic Alfredo sauce is creamy, indulgent, voluptuous (indulgent or voluptuous are words one should use instead of “decadent,” which means something else entirely*).

Fettuccine Alfredo ranks high among comfort foods craved by many. It’s one of those cream-and-butter-rich dishes one should enjoy a couple of times a year—just don’t make a habit of it.

Today is one of those days!


CLASSIC VS. MODERN ALFREDO

While Fettuccine Alfredo is rich, except for the parmesan cheese and black pepper, it’s not layered with flavors.

While the original recipe was meant to be bland (for Alfredo’s pregnant wife), you can modernize the recipe with some toppings that don’t alter his concept. For example:


Or, add a few tablespoons of vegetable purée to the sauce, such as canned pumpkin or tomato purée.

Chile heads can add some heat: a drizzle of Buffalo wing sauce, minced jalapeños, red pepper flakes.


RECIPE: CLASSIC FETTUCCINE ALFREDO

You can use pasta shapes beyond the original fettuccine. In fact, if you use short cuts—farfalle, orechiette, penne, shells, etc.—the sauce doesn’t drip as much as it does when twirling ribbon pasta.

Tortellini Alfredo is a festive variation.

It’s easy to make Fettuccine Alfredo from scratch and if you’re short on time, you can use a prepared Alfredo sauce.

This recipe, from DeLallo, adds a bit more flavor by replacing some of the heavy cream with sour cream.

Another tip: This is not a recipe for inexpensive parmesan and asiago cheeses. Cheese is a major flavor in the dish, so don’t skimp.

Ingredients For 6 Servings


Preparation

1. COOK the pasta according to package instructions. Drain, reserving ½ cup of the pasta cooking liquid. Meanwhile…

2. ADD the butter and cream to a large skillet. Simmer over low heat for 2 minutes. Whisk in the garlic, salt and pepper for one minute.

3. REMOVE from the heat and whisk in the cheeses and sour cream. Add the cooked pasta to the skillet and toss with the sauce to cover.

If the sauce is too thick, use some of the reserved pasta water to thin it out. Serve immediately.


USING ALFREDO SAUCE BEYOND PASTA

Nick Saba, chef/founder of Terra Culinary Services, suggets Alfredo sauce as a topping for proteins.

He suggests using Alfredo to top:


Or, riff on another dish, like Chicken & Waffles Alfredo, or Pancakes Alfredo with bacon, ham or sausage (or a mixed grill!).

*Language is not a linear: Words come into every language from a variety of sources, over many centuries. Their meanings can change or expand over time. But “decadent,” now used instead of the appropriate “self-indulgent,” means “being in a state of decline or decay.”

Calling rich foods decadent is not a great association. Whoever started this use, more than 20 years ago, used the word incorrectly, irresponsibly and everyone who perpetrated the error should be forced to read the dictionary.