Hana Asbrink is back to share a wonderful weeknight-ready pasta dish: farfalle with smoked trout, tender asparagus, and lemony creme fraiche. Perfect for spring, this recipe comes together in no time and is filled with fresh, herby, tangy, and savory flavors. GET THE RECIPE ►► https://f52.co/3ytRjpK

Also featured in this video
Five Two Essential Stock Pot: https://f52.co/3L35qVj
GIR Silicone Spatulas: https://f52.co/3wlTPM6
Five Two Essential Kitchen Knives: https://f52.co/3smJL4f
Five Two Bamboo Double Sided Cutting Board: https://f52.co/3w7Q0Kc

PREP TIME: 20 minutes
COOK TIME: 15 minutes
SERVES: 2 to 4

INGREDIENTS

Kosher salt, to taste
4 ounces crème fraîche
1 medium lemon
Freshly ground black pepper, to taste
1 bunch (14 to 16 ounces) asparagus, woody ends trimmed
8 ounces farfalle
4 ounces (1 filet) smoked trout, skin and pin bones removed
1/2 cup roughly chopped dill (from about 5 stems), plus a few larger leaves for garnish

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