Main Courses Recipes - Salmon and Asparagus Linguine Recipe

Ingredients

• 150g/5oz asparagus (cut into 5cm/2in lengths)

• 2 eggs

• Juice of 1/2 lemon

• Salt and pepper

• 2 tablespoons chopped fresh dill

• 275g/10oz fresh linguine

• 175g/6oz smoked salmon trimmings (cut into strips)

Serves 4

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Method:

1. Cook the asparagus in boiling salted water for 2 to 5 minutes, or until just tender. Remove with a slotted spoon and drain on kitchen paper, keeping the water hot in the pan.

2. Break the eggs into a round-bottomed bowl and add the lemon juice. Set the bowl over a separate pan of hot water, making sure the bottom of the bowl does not touch the water.

3. Whisk the eggs until warmed, pale and very frothy. Season and stir in half the dill, then remove the bowl from the pan and set aside in a warm place.

4. Top up the asparagus water with boiling water and bring back to the boil, then add the linguine. Boil for 7 to 8 minutes.

5. Drain the linguine, reserving the water, and then return the linguine to the pan. Add the asparagus and salmon with 1 ladleful of the water and the lemon sauce.

6. Toss and add more water if necessary. Season with the rest of the dill and serve immediately.