Farfalle With Smoked Trout Lemony Crème Fraîche
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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