Salmon & Asparagus Linguine

Salmon and asparagus linguine is a delicious and elegant pasta dish that combines the delicate flavors of smoked salmon and fresh asparagus. This recipe serves 4 and is perfect for a quick and satisfying meal. The asparagus is cooked until tender and paired with al dente linguine pasta. The dish is then tossed in a creamy lemon sauce made with eggs, lemon juice, and fresh dill. The addition of smoked salmon brings a delightful smoky and salty flavor to the dish. Serve the salmon and asparagus linguine immediately, garnished with the remaining dill, for a light and flavorful pasta dish that is sure to impress.

INGREDIENTS:

• 150g/5oz asparagus, cut into 5cm/2in lengths
• 2 eggs
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh dill
• 275g/10oz fresh linguine
• 175g/6oz smoked salmon trimmings, cut into strips
• Salt and freshly ground black pepper

PREPARATIONS:

1. Cook the asparagus in salted boiling water for 2-5 minutes until just tender. Remove the asparagus from the water using a slotted spoon and drain on kitchen paper. Keep the water hot in the pan for later use.
2. In a round-bottomed bowl, break the eggs and add the lemon juice. Set the bowl over a separate pan of hot water, ensuring that the bottom of the bowl doesn’t touch the water. Whisk the eggs until they become warmed, pale, and very frothy. Season with salt and pepper, and stir in half of the chopped dill. Remove the bowl from the pan and set it aside in a warm place.
3. Top up the asparagus water with boiling water and bring it back to a boil. Add the fresh linguine to the boiling water and cook for 7-8 minutes or until al dente.
4. Drain the linguine, reserving some of the cooking water, and return it to the pan. Add the cooked asparagus, smoked salmon trimmings, 1 ladleful of the cooking water, and the lemon sauce to the pan. Toss the ingredients together, adding more cooking water if needed to achieve a creamy consistency.
5. Season the dish with the remaining chopped dill and adjust the seasoning with salt and freshly ground black pepper.
6. Serve the salmon and asparagus linguine immediately, allowing the flavors to shine. Garnish with additional dill, if desired, for a fresh and vibrant presentation.

YIELD:

This recipe serves 4.

SPECIAL INSTRUCTIONS:

• Take care when whisking the eggs over the hot water to avoid overcooking them. Whisk continuously and ensure the water doesn’t boil vigorously.
• Use fresh linguine for the best texture and flavor, but dried linguine can be used as a substitute if fresh is not available.
• Adjust the amount of lemon juice and dill to your taste preference, as these ingredients provide the dish with a refreshing citrus and herbal flavor.
• Reserve some of the cooking water to add to the linguine and sauce, as it helps create a creamy and well-coated pasta dish.
• Feel free to add additional garnishes, such as grated Parmesan cheese or lemon zest, for extra flavor.

TIPS:

• Serve the salmon and asparagus linguine as a main course for a light and satisfying meal.
• Pair the dish with a fresh green salad or steamed vegetables for a well-rounded meal.
• Experiment with different types of smoked salmon, such as hot-smoked or cold-smoked, to vary the flavor profile.
• Add a splash of white wine or a drizzle of olive oil to the lemon sauce for extra richness, if desired.
• Enjoy leftovers as a delicious cold pasta salad the next day.

Salmon and asparagus linguine is a delightful pasta dish that combines the delicate flavors of smoked salmon and fresh asparagus. This recipe serves 4 and offers a quick and satisfying meal option. The dish begins by cooking the asparagus until tender and then preparing a creamy lemon sauce made with eggs, lemon juice, and fresh dill. The linguine pasta is cooked to perfection and tossed with the cooked asparagus, smoked salmon trimmings, and the lemon sauce. The result is a light and flavorful pasta dish that is both elegant and easy to prepare.

Serve the salmon and asparagus linguine immediately, garnished with the remaining chopped dill, for a fresh and vibrant presentation. The combination of smoked salmon, asparagus, lemon, and dill creates a harmonious blend of flavors that is sure to impress. Pair this dish with a side of fresh green salad or steamed vegetables for a well-rounded meal.

Enjoy the salmon and asparagus linguine as a satisfying main course for lunch or dinner. Leftovers can be enjoyed cold as a delicious pasta salad the next day. This recipe is versatile and can be customized by adjusting the amount of lemon juice, dill, or adding additional garnishes such as grated Parmesan cheese or lemon zest. Indulge in this delightful pasta dish and savor the flavors of the sea and garden.