Linguine with Smoked Salmon and Green Asparagus

Ingredients

• 400 g linguine
• 250 g smoked wild salmon (sliced)
• 250 g green asparagus
• 0.5 lemon (juice)
• extra-virgin olive oil
• Salt
• freshly ground pepper
• 1 tbsp butter
• 2 tsp chili flakes
• 1 tbsp freshly grated lemon zest

Instructions

1. 1.

   Cut the salmon into bite‑size pieces and drizzle with a little lemon juice. Wash the asparagus, trim off any woody ends if necessary, and cut into 3–4 cm lengths. Blanch in boiling salted water for 10–15 minutes. Drain (reserve some cooking water) and let drain well.

2. 2.

   Meanwhile cook the pasta in plenty of salted water until al dente. Drain.

3. 3.

   Heat the butter with 1 tbsp oil in a pan and briefly sauté the chili flakes and lemon zest. Add the asparagus and sauté briefly. Toss in the pasta and mix well with the pan contents. Remove from heat, season with salt and pepper. Stir in 2–3 tbsp of reserved asparagus water. Divide onto warmed plates, top with salmon, and serve immediately.