Smoked Salmon and Asparagus Pasta
- 9 ozs smoked Salmon (sliced)
- ½ lemon (juice)
- 9 ozs green Asparagus (cut into pieces approx. 3 cm long)
- 14 ozs Linguine
- 1 Tbsp butter
- olive oil (extra virgin)
- 2 tsps Chili flakes
- 1 Tbsp lemon zest
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Wok, 1 Wooden spoon, 1 Plate, 1 Teaspoon, 1 Measuring cups, 1 Paper towel, 1 Tea strainer
Cut the salmon into bite-sized pieces and drizzle with some lemon juice.
Blanche the asparagus in boiling water for 10-15 minutes. Drain but retain the boiled water.
Cook the pasta is sufficient salt water until al dente. Drain.
Heat the butter an 1 tbsp oil in a pan and quickly fry the chilli flakes and lemon zest. Add the asparagus and then the pasta and mix well.
Remove the pan from the heat and season with salt and ground black pepper. Add 2-3 tbsp of the asparagus water. Serve immediately on preheated plates with the salmon on top.