Trout And Asparagus Pasta - cooking recipe

Ingredients

13.25 oz small shell pasta
2 (7 oz) skinless trout fillets, de-boned
2 bunches asparagus, trimmed
2 tbsp white-wine vinegar
4 None eggs
1 bunch fresh dill, finely chopped
1 bunch fresh chives, finely chopped
1/4 cup mayonnaise
1 None lemon, zested and juiced
2 tbsp capers, rinsed, drained

Preparation

Cook pasta in boiling, salted water until al dente. Drain.
Meanwhile, half-fill a medium saucepan with water. Bring to a simmer over medium heat. Poach trout fillets for 3-4 mins, until just opaque. Remove with a slotted spoon and drain on paper towels.
Add asparagus and blanch for 1-2 mins. Transfer to a bowl of ice water. Drain then chop into 3/4 inch pieces.
Return water to a simmer and add vinegar. Working with 1 egg at a time, break eggs into a small bowl and carefully slide into the water. Poach eggs for 2-3 mins, until white is just cooked. Carefully remove and drain on paper towels. Keep warm.
Toss asparagus, herbs, mayonnaise, lemon zest, lemon juice and capers with pasta. Flake trout over top and toss gently to combine. Season. Distribute between serving bowls. Top each with a poached egg.