This is such an easy recipe and one that you can just put together quickly for the family, or a light supper with friends. You can adapt it with brown pasta – just remember if you do, it always needs a little more cooking time, and I would add a little more seasoning, too. If you do not like pasta, you could always spiralize courgettes for a nutritious pasta alternative.
Put a large, covered pan of salted water on to boil.
While the water boils, peel and finely dice the onion.
Put a deep frying pan onto a medium-low heat and warm for 2 minutes, then add 1 tbsp of oil, the butter add the onion and stir for 1 minute or until translucent, add the garlic and stir for 2 minutes and set aside.
Bend the asparagus spears till they snap. You just want to discard the woody ends of the asparagus as these are tough. Grab the end of the spear with one hand and grasp just above the middle with the other. Lightly cook for 2-3 minutes until the asparagus is just tender, drop into cold water to stop it cooking further and then chop into bite size pieces and set it aside.
Chop the smoked salmon into medium to small pieces so it easy to toss.
Cook the spaghetti and while it cooks, finely juice and grate the lemon. Chop the chives and add the lemon zest to the onion and garlic, along with the chopped asparagus and smoked salmon; toss together and season really well.
When the spaghetti has cooked, using some tongs, lift the pasta and add to the onion, asparagus and salmon, but keep the water it was cooked in.
Put the onion pan back on the heat and toss to mix. Add the 100gm parmesan and lemon juice. Warm over a medium-low heat for 2 mins till warmed through. If it seems a little dry, add a splash of the pasta cooking water.
Serve on a platter and decorate with a little more olive oil, the chives and the last of the grated parmesan.
Serve with a lovely fresh green salad.
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