Cook the asparagus in salted boiling water for 2–5 minutes until just tender. Remove with a slotted spoon and drain on kitchen paper,keeping the water hot in the pan.
Break the eggs into a round-bottomed bowl, and add the lemon juice.Set the bowl over a separate pan of hot water, making sure that the bottom of the bowl does not touch the water. Whisk the eggs until warmed, pale and very frothy. Season with salt and pepper, and stir in half of the dill, then remove the bowl from the pan and set aside in a warm place.
Top up the asparagus water with boiling water, and bring back to the boil. Add the linguine, and boil for 7–8 minutes.
Drain the linguine, reserving the water, then return the linguine to the pan.
Add the asparagus and salmon with 1 ladleful of the cooking water and the lemon egg sauce. Mix and add more water if necessary.
Season with the rest of the dill, salt and pepper.
Hey there, and welcome to my blog! I’m Robbe, A professional Belgian chef that started cooking when I was just 16 years old. I traveled around the world to learn as much as I could about cooking. After all those travels I’m eager to share every bit of passion and knowledge I have about food.