Award-Winning Oak Smoked Irish Organic Salmon
The spring dinner. From mid-April when asparagus arrives, until late June when it stops being any good, this is the pasta we cook most often at home. Crème fraîche, smoked salmon, lemon, and asparagus that’s barely cooked. The asparagus goes in with the pasta in the last 3 minutes, so you only dirty one pan. Easter Sunday lunch when you don’t want to spend Easter Sunday cooking.
Bring a large pan of well-salted water to the boil. Tip in the tagliatelle and cook to packet timing.
With 3 minutes to go, drop the asparagus into the same pan. It cooks alongside the pasta and stays bright green.
Drain together, reserving a mug of the pasta water.
Return the empty pan to a low heat. Melt the butter. Take off the heat and stir in the crème fraîche, lemon zest, and a splash of pasta water to make a loose sauce.
Tip the pasta and asparagus back into the pan and toss to coat. Add more pasta water if it looks tight.
Off the heat, fold in the salmon ribbons and the juice of half the lemon.
Add half the parmesan and most of the chives. Plate. Top with the remaining parmesan, chives, and a heavy crack of black pepper.
