Rigatoni With Smoked Salmon, Asparagus And Dill - cooking recipe

Ingredients

18 oz rigatoni
1 1/4 cups heavy cream
1 bunch asparagus, trimmed, blanched, sliced
3 tbsp fresh dill
2 tbsp capers, rinsed
1 None lemon, zested and juiced
3.5 oz smoked salmon, sliced
4 None lightly poached quail eggs, to serve

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/4 cup cooking liquid. Return to pan and cover to keep warm.
Add cream, asparagus, dill, capers, lemon zest, lemon juice and reserved cooking water to pasta. Toss well over low heat for 1-2 mins.
Gently toss salmon through pasta and season to taste. Serve topped with poached quail eggs.