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Submitted by: Carole Larkins from Elmendorf Air Force Base, AK
Originally shared on the web 04/01/2013

8 oz. pkg. fettuccine, uncooked
1 lb. asparagus, cut into 1/2 inch pieces
1 c. whipping cream
2 T. fresh dill weed, chopped
1 T. prepared horseradish
4 oz. smoked salmon, cut into 1/2 inch pieces
1/2 t. salt
1/4 t. pepper
freshly squeezed lemon juice

Cook pasta according to package directions; add asparagus during last 3 minutes of cooking time. Drain and set aside. Heat cream, dill weed and horseradish in a skillet over low heat about one minute, until hot; add pasta mixture, tossing to mix. Gently toss in salmon; add salt and pepper. Squeeze lemon juice over top. Serves 4 to 6.