Asparagus, broad bean & smoked salmon pasta

Asparagus, broad bean & smoked salmon pasta

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(19 ratings)

Ready in 25-30 minutes

More effort

Serves 4
A seasonal supper or lunch

Nutrition and extra info

Nutrition: per serving

  • kcal626
  • fat29g
  • saturates16g
  • carbs71g
  • sugars0g
  • fibre6g
  • protein22g
  • salt1.35g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 6 tbsp dry white wine or vermouth
  • 200g carton crème fraîche
  • pinch freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 tbsp chopped fresh dill (optional)
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 700g young broad bean in pods (to give about 175g/6oz shelled beans)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 175g young asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 350g spirali or spaghetti
  • 100g smoked salmon, cut into small pieces


  1. Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.

  2. Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin – make a nick in the tops and pop the beans out.

  3. Trim the asparagus – if it’s young, it won’t need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until “al dente”.

  4. Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.

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Comments, questions and tips

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12th Apr, 2017
One of my 7 year olds favourite dinners. When asparagus isn't in season green beans work well, or use both together. Peas are also good, as is tenderstem broccoli. Don't skimp on the salmon, it can take way more than 100g
15th Jul, 2015
Nice, quick dish for a late mid-week supper. Halved the amount & it served three as a light meal. Added tarragon instead of dill & didn't bother peeling the beans as it wasn't needed. Finely chopped mushroom in with the spring onions & they added a nice touch. Might add some chilli as well next time for a bit of zing... Thought the amount of sauce was about right, but I guess this depends on your pasta type; I used conchiglietta.
5th Jul, 2014
Absolutely delicious and very easy. I left out the dill, and used hot-smoked salmon.
2nd Mar, 2013
I did a search for asparagus and smoked salmon and came up with this last night. It was gorgeous and so quick to make, will definitely be cooking this many times. I noted the comment about sauce quantity and as I was using wholewheat fusilli I made the full amount for 2 of us, but half the pasta and it was perfect. Used half-fat creme fraiche and peas as we don't like broad beans.
3rd Nov, 2012
This was amazing... i used chicken instead of smoked salmon and it really made a difference.
8th Aug, 2011
Very nice but I'd add more salmon next time. I also used peas instead of broad beans.
22nd Jun, 2011
This is a fab recipe and, as someone above has said, a good way to use up the glut of broad beans from the allotment. I've made this at least 3 times in the last 6 weeks or so. When broad beans and asparagus are out of season I'll replace them with green beans and peas, I think.
15th Jun, 2011
Great recipe! Only had frozen broad beans 200g, but brought them to the boil, cooled in cold water & carried on with instructions. Did not have any asparagus, but was not necessary. We loved this tasty, colourful, yummy lunch.
6th Jun, 2011
This was delicious especially as all the ingredients are in season at this time of year. Happened to have a few fresh peas around so added them too.
5th May, 2011
Excellent tasty meal and quick and easy to make


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