5 Ingredients – Quick & Easy Food
By Jamie Oliver
Ingredients
350g asparagus
300g dried taglierini or angel-hair pasta
250g hot-smoked salmon, skin off, from sustainable sources
1 lemon
100ml half-fat crème fraîche
Method
- Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
- Finely slice the remaining stalks, discarding the woody ends.
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
- Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
- Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
- Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.
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