3 ounces dried fettuccine pasta
6 large asparagus spears (about 4 ounces), trimmed and cut into 2” pieces
1 tablespoon drained capers
1 tablespoon fresh minced parsley
- Cook pasta according to package directions, and add asparagus for the last 2 minutes of cooking.
- Drain pasta and asparagus, then return to the pot over low heat. Stir in salmon and capers and cook until warm. Garnish with parsley and season with sea salt and pepper to taste.