Ingredients
400g egg pappardelle
120g green asparagus
200g smoked salmon
2 shallots
2 lemons
3 tbsps butter
¼ litre fresh cream
10g basil leaves
Salt and pepper
Method
Trim the asparagus and cut into 0.5cm thick slices. Chop the shallots finely. Grate enough lemon zest to measure one-and-a-half teaspoons and squeeze enough juice to measure three tablespoons.
Cut the salmon into two inches by half-inch strips. In a deep skillet, cook the shallots in butter with salt and pepper to taste over moderate heat. Keep stirring until tender for about five minutes. Stir in the cream and the zest.
Simmer while stirring occasionally, until slightly thickened for about 10 minutes. Stir in two tablespoons lemon juice and remove skillet from heat.
Cook pasta in boiling water, stirring occasionally until al dente. Drain the pasta in a colander and add to sauce with asparagus, salmon, the remaining lemon juice, and salt and pepper to taste.
Heat the pasta over low heat, gently tossing it until just heated through.
Serve garnished with some asparagus, strips of salmon and some basil leaves.
Joe Vella is an Executive chef, Hilton Malta.