Fettuccine with Salmon Caviar and Asparagus

• 12 ounces asparagus, trimmed and cut into 1/4-inch diagonal slices
• 4 tablespoons butter
• 12 ounces fresh or 8 ounces dried fettuccine
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh dill
• 2 tablespoons salmon caviar
• Coarsely ground black pepper

1. Steam the asparagus, covered, on a rack set over 1 inch simmering water, until crisp-tender, about 5 minutes.

2. Melt the butter in a small saucepan; stir in the asparagus; set aside.

3. Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.

4. Toss the fettuccine with the asparagus, butter, mozzarella, and dill. Sprinkle with caviar and black pepper.