Wash and cut off the woody stalk ends of the asparagus spears. Cut off the tips and cut the stalks into lengths like the penne pasta size. Set aside. Peel and finely chop the shallot, set aside. Roughly chop the dill, set aside.

Boil a pot of pasta water, add salt once boiling. Add your pasta to the water, loosen properly and cook as per instruction time on package (usually 10-12 minutes).

In a frying pan on moderate heat, add 2 tbsp olive oil, then the chopped shallot. Sweat 30 seconds, then deglaze the pan by adding the white wine (note this can flame, so be careful to turn down heat first if unsure). Reduce wine by half. Add the cream and season with salt and pepper (if your pasta water was salted correctly, you won’t require much extra salt).
Reduce for 30 seconds and add the cheese to the sauce. Turn heat to low and continue reducing.

Add your peas to the same pasta water 2 minutes before pasta has finished cooking. Then add your asparagus 1 minute before pasta has finished cooking.

Once pasta is cooked, vegetables should be almost cooked, drain very well and add directly to sauce. Add broken pieces of smoked trout, chopped dill and toss or mix gently in the sauce for another minute so the pasta absorbs some of the cream. If the pasta absorbs it all, add a little more cream. Serve immediately and garnish with sprigs of fresh dill.