Instructions: Aga equipment:
wire shelf on second set of runners in roasting oven

Bring a large pan of salted water to the boil then add the asparagus and blanch for 2 minutes.

Remove the asparagus with a perforated spoon and plunge it into cold water.

Add the tagliatelle to the boiling asparagus water stir and return to the boil.

Transfer to the simmering plate and cook as directed on the packet about 12 minutes for dried pasta or 5 minutes if you are using the fresh version.

Cook the mushrooms and garlic in the butter and oil in a shallow covered pan on the floor of the roasting ovenfor 10 minutes then add the drained asparagus and cook for a further 2 to 3 minutes.

Melt all extra knob of butter in a small frying pan on the boiling platethen add the salmon skin side uppermost and cook for 1 minutes until lightly browned.

Flip the salmon over on to a buttered baking sheet and roast on the wire shelf in the roasting ovenfor 5 to 6 minutes until just cooked.

Pour any juices from the mushrooms and fish into the pan in which the salmon was browned.

Add the cream and heat gently then season to taste and add the chives.

Mound the drained tagliatelle in the centre of two warmed seeing plates then spoon the asparagus and mushrooms round.

Top the pasta with the salmon then spoon the sauce over the fish and tagliatelle and serve immediately.

This quick supper dish is sheer luxury a real treat at the end of a tiring clay.

Serves 2

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