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LINGUINE AUX ASPERGES ET SAUMON FUMÉ - Smoked salmon and asparagus linguine

PREP TIME: 15-20 mins
TOTAL TIME: 30 mins

SERVING SIZE: serves 3-4

Ingredients

150 g (5oz) fine green asparagus
175 g (6 oz) smoked salmon
salt, freshly ground black pepper
2 eggs
juice of ½ lemon
2 tbsp chopped dill
300 g (10 oz) fresh linguine

Method

1. Trim any tough ends of the asparagus, then cut the asparagus into 5 cm (2 inch) lengths. Cut the smoked salmon into thin strips.
2. Cook the asparagus in salted boiling water until just tender to the tip of a knife. This will take 2-5 minutes, depending on thickness. Remove the asparagus with a slotted spoon and drain on kitchen paper. Keep the water hot in the pan.
3. Place the eggs and lemon juice in a round-bottomed bowl. Set the bowl over a pan of hot water, making sure the bottom of the bowl does not touch the water. Whisk the eggs until warmed, pale and very frothy. Season and stir in half the dill, then remove the bowl from the pan and set aside in a warm place.
4. Top up the asparagus water with boiling water and bring back to the boil, then add the linguine. Boil for 2-3 minutes or according to packet instructions until al dente.
5. Drain the linguine, reserving the water, then return the linguine to the pan. Add the asparagus and salmon with 1 ladleful of the water and the lemon sauce. Toss and add more water if necessary.
To serve: Transfer the linguine to warm bowls and sprinkle with the remaining dill. Serve immediately.