- STEP 1
Cook asparagus in boiling water for 3 mins, then drain, reserving 4tbsp cooking water. Cut off the tips.
- STEP 2
Blitz the stems with the spinach, Parmesan, pine nuts, garlic, olive oil and some black pepper. Blitz with the cooking water to form a pesto.
- STEP 3
Toss through 500g cooked pasta with the reserved tips and shredded smoked salmon