Creamy pasta with salmon and asparagus
1 bunch chives, chopped
90ml dry white wine or fish stock
250ml crème fraîche 30g fresh dill
Juice of 1⁄2 lemon
200g asparagus, chopped
125g smoked salmon, chopped
1) Melt the butter in a saucepan and stir-fry the spring onions for about one minute, until soft. Add the dry white wine or stock and simmer until slightly reduced. Stir in the crème fraîche and season to taste with dill and some lemon juice. Set aside.
2) Blanch the asparagus for one minute in boiling water. Drain and rinse under cold running water.
3) Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and stir in the spring onion and crème fraîche mixture, then the asparagus and smoked. Serve immediately.