Name: Pasta salad with smoked trout, asparagus, lemon and capers
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 340 gram (11 ounces) asparagus trimmed; 250 gram (8 ounces) penne pasta; 1/2 cup (150g) mayonnaise; 1/4 cup (60ml) lemon juice; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1 1/2 tablespoon rinsed, drained baby capers; 2 green onions (scallions), sliced thinly; 300 gram (9½ ounces) smoked trout, flaked

Pasta salad with smoked trout, asparagus, lemon and capers

This delicious salad is best made and assembled the day you are going to eat it; it can be made in the morning if you are going to be enjoying it for lunch.

Serves 8

Cook

25M

Ingredients

340 gram (11 ounces) asparagus trimmed

250 gram (8 ounces) penne pasta

1/2 cup (150g) mayonnaise

1/4 cup (60ml) lemon juice

1/2 cup coarsely chopped fresh flat-leaf parsley

1 1/2 tablespoon rinsed, drained baby capers

2 green onions (scallions), sliced thinly

300 gram (9½ ounces) smoked trout, flaked

Method

1.Cut asparagus into 5cm (2-inch) lengths. Boil, steam or microwave asparagus until tender; drain. Rinse under cold water; drain.

2.Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.

3.Combine mayonnaise and juice in large bowl; stir in parsley, capers, onion, trout, asparagus and pasta. Season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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