Pasta, fresh asparagus and smoked salmon tossed together in this seasonal dish make entertaining simple.
Serves 4.Products used:
MasterClass Cast Aluminium 24cm Grill Pan
MasterClass Cast Aluminium 4 Litre Casserole Dish
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Deluxe Stainless Steel 30cm Food Tongs
Ingredients:
350g spaghetti
1 tsp salt
200g smoked salmon
2 tbsp olive oil
30g butter
Juice of half a lemon
12 spears of asparagus
2 tbsp fennel tops or dill tops
Salt & pepper for seasoning
Method:
Place the pasta into salted boiling water and cook.
Meanwhile pre-heat a large non-stick pan and add olive oil.
Slice the smoked salmon and add to the pre-heated pan.
Cook the salmon until crispy, this should take approximately 5 minutes.
Snap the asparagus and add to the salmon along with the butter and lemon juice.
Turn the heat down and leave to cook for 5 minutes.
Remove a few tablespoons of cooking water from the pasta pan and add to the salmon and asparagus.
Lift the pasta from the cooking water with tongs and place straight into the pan with the salmon and asparagus.
Stir the dish together and finish with fennel tops and pepper.
