Ingredients
- 30 ml butter
- 1 bunch chives, chopped
- 90 ml dry white wine
- 250 ml crème fraîche
- 30 ml fresh dill
- juice of ½ lemon
- 200 g asparagus, chopped
- 350 g pasta
- 125 g smoked salmon, chopped
Instructions
1.Melt the butter in a saucepan and stir-fry the spring onions for about 1 minute until soft. Add the dry white wine and simmer until slightly reduced. Stir in the crème fraîche and season to taste with dill and some lemon juice. Set aside.
2.Blanch the asparagus for 1 minute in boiling water. Drain and rinse under cold running water.
3.Cook the pasta in a large saucepan of boiling salt water until al dente. Drain and stir the spring onions with the crème fraîche, asparagus and smoked salmon in with the pasta. Serve immediately.
