Smoked Trout & Asparagus pasta

This is a delicious dish bursting with subtle Mediterranean aromas. The smoked trout gives the dish a lovely colour scheme. The Parmesan and egg whites give the pasta a lovely creamy consistency. Serve with a chilled Soave or Pinot Grigio.

Ingredients;
•    200-400 g smoked trout slices, chopped. Room temp, not from fridge
•    375 g fresh egg fettuccine
•    1 tbsp olive oil
•    1 red onion, thinly sliced
•    3 garlic clove, crushed
•    1 bunch asparagus, trimmed, cut into  1/12” chunks
•    1/2 cup white wine
•    1 tsp Dijon mustard
•    300 ml carton cream
•    2 tbsp chopped dill (Basil if no dill)

Method
Heat oil in a large frying pan on high. Sauté onion and garlic for 3-4 minutes until tender.  Season to taste
Add asparagus and sauté for 1-2 minutes. Stir in wine and simmer for 2 minutes, until reduced by half.
Blend in mustard and cream. Rewarm but do not boil
Cook the pasta until nice and al-dente!
Beat 2-3 egg yolks (no white) with olive oil, add finely grated Parmesan cheese and fold through the pasta once drained.
Stir trout and dill into sauce and toss sauce through hot pasta. Season to taste and serve with  a squeeze of lemon.