This recipe serves 2 people. Are you ready?
Put the hob on a low heat. Place the crème fraîche and the whole tarragon sprigs in a pan and heat gently
Cook for 10-15 minutes to allow the tarragon to infuse into the crème fraîche. Then take of the heat. Then discard the tarragon. Meanwhile.....
Prepare the asparagus. If they are a bit tough remove the leafy parts on the stem using a small knife. If not, don't bother!!
Chop off the woody bottoms of the spears and discard
Roughly chop the remaining spears into 5cm pieces
Blanche in simmering water for about 4-5 minutes until softening. Drain and leave in the colander.
Add tagliatelle to a pan of boiling salted water. Make sure it is bubbling well. Add a dash of olive oil to prevent the pasta from sticking.
Put a lid on and keep a close eye!
Roughly tear up your smoked salmon
Grate some parmesan cheese.
Add the ingredients to the pasta and gently heat through. Add black pepper and salt to taste.
Serve in a hot dish and top with parmesan cheese, black pepper and a squeeze of lemon juice.
Also goes well with some white wine! (I forgot to take a photo BEFORE drinking it!)
- 250.0g Tagliatelle
- 3.0 sprigs of fresh tarragon
- 150.0g Smoked salmon
- 250.0ml Crème fraîche
- 1.0bnch Asparagus
- Salt and pepper
- Parmesan cheese
- 1.0 Lemon