Smoked Salmon and Asparagus Linguine with Lemon Cream
- Cook the linguine for 10 mins or following pack instructions until al dente.
- Meanwhile, heat the Olive oil in a wok or large frying pan on high heat and briefly fry the Asparagus to soften it, add the cream and allow to come to the boil. Boil for 3 minutes and then remove from heat.
- Drain the linguine, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the cream mixture until well mixed. Add the salmon, lemon zest and spring onions, then toss again. Season and add lemon juice to taste.
- Garnish with chives and lemon slices, with a generous sprinkle of cracked black pepper.