Directions

1. In a large frying pan, bring 800ml (3 1/4 cups) of water to a boil. Once boiling, season with salt and add the asparagus. Cook for 1 minute.

2. Add the fresh linguine to the pan and continue to cook for another 3–4 minutes, until the pasta is just tender.
3. Add the smoked trout, lemon zest, and juice of one lemon to the pan. Stir well, allowing the lemon juice to emulsify with the starchy pasta water. Add the olive oil and toss to combine. Check the seasoning, adding more salt or lemon juice to taste if needed.
4. Serve immediately, garnished with extra lemon zest if desired.