Summary

Ingredients

• 3 slices smoked salmon
• 3 stalks asparagus, green, white or mixed
• 6 cocktail tomatoes
• 100 g pasta
• Salt water
• 5 basil leaves
• 100 ml cream
• 4 tablespoon water
• 1 tablespoon tomato paste
• salt and pepper
• 1 pinch (s) sugar
• some olive oil

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet. Meanwhile the
2. Peel the asparagus and cut into finger-thick pieces. Halve the cocktail tomatoes, chop the basil and cut the smoked salmon into strips.
3. Fry the asparagus with a splash of olive oil over medium heat until al dente and season with a pinch of salt. Add the cocktail tomatoes and fry briefly.
4. Sweat the tomato paste briefly, then deglaze with cream and water. Allow to reduce for approx. 3 - 5 minutes over low heat. Season to taste with salt, pepper and sugar.
5. Put the salmon and basil in the pan and let it steep briefly in the sauce. Add the drained pasta to the sauce and mix together.