We are in the peak of asparagus season, with the green delicacy only available for around 8 weeks from April to June. This recipe makes the most of the seasonal produce available to us, combining asparagus with salmon in a simple but delicious pasta dish. Salmon is a fantastic source of protein and rich in omega-3 fatty acids. These fatty acids are essential because the body cannot produce them, so we must include them regularly in our diet.
100g ready to eat smoked salmon
Tablespoon of butter
175g British asparagus
350g dried tagliatelle
200g low fat crème fraiche
Juice of half a lemon
Cook the tagliatelle in the boiling water for around 10 minutes.
As the pasta is cooking, chop the asparagus into bitesize pieces and break apart the salmon into flakes. Melt the butter in a frying pan at medium heat and fry the asparagus for 4 minutes then add the salmon to the same pan and continue to fry for another 2-3 minutes.
Drain the tagliatelle but retain some of the pasta water. Toss the tagliatelle into the pan with the asparagus and salmon and add in the crème fraiche. Season with salt and pepper, squeeze in the juice of half a lemon and toss everything together whilst keeping the pan on a low heat. If the sauce is too thick, add in some pasta water a tablespoon at a time to loosen it up.
When all the ingredients are thoroughly combined take the pan off the heat and serve immediately.