A classic combination!
Makes: 4 portions
Preparation time: 30 minutes
• 30ml butter
• 1 bunch chives, chopped
• 90ml dry white wine
• 250ml crème fraîche
• 30ml fresh dill
• juice of 1/2 lemon
• 200g asparagus, chopped
• 350g pasta
• 125g smoked salmon, chopped
1 Melt the butter in a saucepan and stir-fry the spring onions for about 1 minute until soft. Add the dry white wine 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 1 minute in boiling water. Drain and rinse under cold running water.
3 Cook the pasta in a large saucepan of boiling salt water until al dente. Drain and stir the spring onions with the crème fraîche, asparagus and smoked salmon in with the pasta. Serve immediately.