Yield: 4 servings. 2 cups long pasta (fettuccini, linguine, thin or angel hair variety) 1/4 lb. smoked salmon 1 cup minced asparagus1/4 cup unsalted butter 2 Tbsp. chopped fresh parsley 1 cup light cream 3 tsp. flour as needed, freshly ground black pepper3/4 cup grated Jarlsberg cheese Cook pasta according to package directions. Drain pasta (reserve about 1/4 cup water). Return pasta to cooking pot and toss with reserved water to keep from sticking. In small skillet, stir-fry salmon ...

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