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Ingredients
| 300 g g | Linguine pasta Linguine pasta | ||
| 1 tbsp tbsp | Olive Oil Olive Oil | ||
| 10 pieces piece | Asparagus
Asparagus (spears) | ||
| 95 g g | Smoked Salmon Smoked Salmon | ||
| 1 pieces piece | Lemon
Lemon (Zest and Juice ) | ||
| 2 pieces piece | Spring Onions
Spring Onion (finely chopped) | ||
| 1 handfuls handful | Chives Chives | ||
| 150 ml ml | Cream Cream |
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Create new shopping listSmoked Salmon and Asparagus Linguine with Lemon Cream
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Method
- Cook the linguine for 10 mins or following pack instructions until al dente.
- Meanwhile, heat the Olive oil in a wok or large frying pan on high heat and briefly fry the Asparagus to soften it, add the cream and allow to come to the boil. Boil for 3 minutes and then remove from heat.
- Drain the linguine, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the cream mixture until well mixed. Add the salmon, lemon zest and spring onions, then toss again. Season and add lemon juice to taste.
- Garnish with chives and lemon slices, with a generous sprinkle of cracked black pepper.
