Smoked Salmon and Asparagus Linguine with Lemon Cream

Preparation

1. Cook the linguine for 10 mins or following pack instructions until al dente.
2. 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.
3. 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.
4. Garnish with chives and lemon slices, with a generous sprinkle of cracked black pepper.