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Method
Finely slice the bottom ⅓ of the asparagus and add to a bowl with half of the lemon juice and a pinch of salt, then set aside.
Cut the rest of the asparagus into 2 cm pieces, separating the tips to the side.
Peel and finely slice the garlic. Heat oil in a pan over a medium heat and add the middle parts of the asparagus and the sliced garlic. Fry for 3 minutes.
Add the fried asparagus and garlic to a blender with the spinach and mascarpone. Blend smooth and season with salt and pepper.
Put a large pot of salted water on to boil and cook spaghetti according to package instructions. Before draining, reserve the pasta water in a jug. Heat the rest of the oil in the frying pan and fry the asparagus tips for 1-2 min over a high heat until charred.
Add the sauce to the drained spaghetti along with the asparagus tips and the rest of the lemon juice. Add a nice slosh of the pasta water and mix well to emulsify.
Top with grated Parmesan, torn basil and the pickled asparagus stems. Add creamy sauce to salmon.
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