Ingredients

• 400g dried large pasta shells
• 2 bunches asparagus, woody ends trimmed, cut into thirds
• 1 lemon
• 2 egg yolks
• 2 teaspoons Dijon mustard
• 125ml (1/2 cup) olive oil
• 1 tablespoon hot water
• 2 (about 330g) smoked Lilydale Free Range Chicken Breasts, skin removed, thinly sliced
• 1/2 bunch fresh chives, cut into 2cm lengths
• 2 tablespoons chopped fresh dill

Method

• Step 1 Cook the pasta in a large saucepan of salted boiling water until al dente, adding the asparagus in the last 2 minutes of cooking. Drain and rinse under cold running water. Set aside to cool slightly.
• Step 2 Meanwhile, use a zester, or a vegetable peeler and a sharp knife, to cut the lemon rind into long thin strips. Juice the lemon.
• Step 3 Process egg yolks, mustard and 2 teaspoons of the lemon juice in a food processor until well combined. With the motor running, add oil in a thin steady stream until well combined. Add water and 2 tablespoons of remaining lemon juice. Process until combined.
• Step 4 Transfer the pasta mixture to a large serving bowl. Add the chicken, chive and dill. Pour over the dressing and toss to combine. Top with the lemon zest.