Stella of HOL would like to thank Mimmo, Chef at Luigi's Trattoria, Hunstanton for sending in this recipe

With Spring at the door (we hope) asparagus are going to be plentiful in Norfolk.  Asparagus is such a tasty vegetable that it is best prepared in a very simple way.  As a teenager I loved going on the hilltops to pick wild asparagus and cook them in a simple omelette.  Here is a very simple and quick recipe:

You will need for four people:

1 bunch of asparagus
2 shallots
200g smoked salmon
150ml creme fraiche
half a glass of white wine
50g butter
Tagliatelle

Method:  Chop the woody end of the asparagus off (usually the first 2cm at the bottom).  Peel the skin then chop in small pieces, but keep the tips intact.  Melt the butter in a medium sized pan.  Add the finely chopped shallots and soften, add the asparagus and cook for a further two minutes on a medium heat.   Add three quarters of the salmon cut into strips and cook for one minute then add the wine.  Allow to evaporate then add the creme fraiche.  Cook for a further two minutes on a low heat then allow to rest.  Cook the pasta until al dente, toss through the sauce and decorate with strips of salmon and asparagus spears.

Enjoy with a glass of Chablis.  Bon appetite.