Summary

Ingredients

• 150 g ribbon pasta, reen
• 200 g salmon (smoked salmon)
• 1 kg asparagus
• 250 ml broth (asparagus broth)
• 150 g cream cheese with herbs
• 200 g cream
• 2 teaspoons cornstarch
• 150 g cheese, rated
• salt and pepper
• 1 squirt lemon juice
• Water (salt water)
• nutmeg
• Fat for the shape
• some butter
• some sugar

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Instructions

1. Cook the ribbon noodles in salted water until they are al dente, drain and pour into a greased, flat baking dish. Cut the smoked salmon into strips and sprinkle over them.
2. Cook the peeled asparagus in pieces in 1/4 l salted water with butter and a little sugar and layer on top of the pasta and smoked salmon.
3. Put the asparagus stock, herbal cream cheese and cream in a saucepan and bring to the boil. Mix the cornstarch with a little water and use it to thicken the sauce. Add salt, pepper, nutmeg and lemon juice, season to taste and pour over the asparagus.
4. Scatter the grated cheese on top. In the preheated oven and bake at 200 ° C for 25 minutes.