The New Pasta Cookbook- Fresh Herb Fettuccine With Smoked Salmon and Asparagus

I recently bought a Rosemary plant and I killed it already. I wish I could grown herbs as I have always been interested in them.
This information and recipe is from The New Pasta Cookbook by Johanne Glynn.
"Pasta flavored with fresh herbs makes a wonderful base for light, fresh sauces. Herbs and vegetables that are in season at the same time, like basil and asparagus in this recipe, often make perfect partners and require little else to flavor the dish. Along with the taste, the attractive apperance of green herbs through the pasta is reason enough to serve it with just melted butter and grated cheese. Try basil pasta with a cold sauce made from fresh ripe tomatoes, or fettuccine flavored with fresh sage coated with a creamy Gorgonzola sauce."

Fresh Herb Fettuccine With Smoked Salmon And Asparagus

Pasta:

1-2/3 cups all-purpose flour

pinch salt

2 teaspoons finely chopped fresh parsley

2 teaspoons finely chopped fresh basil

2 eggs

Sauce:

3/4 pound fresh asparagus spears, trimmed, peeled and halved

2 tablespoons butter

5 oz. sliced smoked salmon, cut into strips

1 cup cream

freshly ground black pepper

1. To prepare pasta: Pile flour and salt on a work surface and make a well in the center. Add hervs and eggs and begin to incorporate into the flour, using a fork. When you have loosely coherent dough, use you hands and knead it, adding a little flour or water if necessary, until it is smooth and elastic. Knead for a least 6 minutes and then let stand, coverd with plastic wrap or a damp cloth, for 30 minutes.

2. Divide the dough into two and roll each half out into a thin, even sheet using a rolling pin or a hand-cranked pasta machine. Let stand, covered, for ten minutes. before cutting the sheet into fettuccine. Set aside. Cover only if the pasta will have time to dry out and crack before cooking.

3. To prepare sauce: In a large saucepan of boiling water put the bottom halves of the asparagus; boil for a minute before adding the tops and continue to cook until tender. Remove with a slotted spoon and rinse under cold water. Drain, and when cool enough to handle, cut each half in half again, discarding any woody sections. Top up the pan of water and bring back to the boil. Add fettuccine.

4. In a large fryring pan melt butter and add smoked salmon. Saute gently for 30 seconds before adding cream. Increase the heat a little and cook to thicken, then add black pepper generously and toss in asparagus.

5. When pasta is al dente, drain and transer to the pan with sauce. Toss, then serve with freshly grated Parmesan and the pepper mill. Serves 4.