Name: Smoked salmon with asparagus, capers and rocket
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 4
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 250 gram asparagus, trimmed, sliced thinly; 375 gram angel hair pasta; 150 gram smoked salmon, sliced thinly; 2 tablespoon drained baby capers; 1/2 cup finely chopped fresh chives; 75 gram baby rocket; salt and freshly ground black pepper; 1 lemon, cut into wedges

Ingredients

1/2 cup (125ml) extra virgin olive oil

250 gram asparagus, trimmed, sliced thinly

375 gram angel hair pasta

150 gram smoked salmon, sliced thinly

2 tablespoon drained baby capers

1/2 cup finely chopped fresh chives

75 gram baby rocket

salt and freshly ground black pepper

1 lemon, cut into wedges

Method

1.Heat the oil in a small frying pan; add the asparagus, cook, stirring, until the asparagus is just tender.

2.Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; drain well. Return to pan.

3.Add asparagus mixture to pasta with salmon, capers, chives, rocket and salt and pepper to taste; toss gently.

4.Serve immediately with lemon wedges.

Not suitable to freeze. Suitable to microwave.
Note

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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