200 g of slices of smoked salmon
200 g of rocket salad
400 g of Fusilli Bucati
1 bunch of asparagus
A few leaves of dill
1 teaspoon of mustard
Salt and pepper
Fill a big pot with water and bring it to the boil. Add salt and cook the asparagus for 2 minutes. Remove from the water and add a little cold water over them. In the same pot, cook the pasta until al dente, strain and set aside.
Prepare the vinaigrette with 4 tablespoons of olive oil, 1 teaspoon of mustard and 2 tablespoons of lemon juice and zest.
In a bowl, mix the pasta with the vinaigrette and the halved asparagus. Add the chopped slices of salmon and mix everything with the vinaigrette. Season.
Serve with a few rocket leaves, dill and a few lemon slices.