Summary

Ingredients

• 1 kg asparagus tips or broken asparagus
• 1 dash white wine, dry
• 200 ml water
• 1 teaspoon salt
• 1 teaspoon sugar
• some coriander, red berries, tarragon, sage, some parsley or dill
• 1 cup cream
• 0.5 ½ cup sour cream
• 2 egg yolks
• 400 g salmon (frozen)
• some butter
• some lemon juice
• 3 port. Tagliatelle, green
• salt and pepper

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Instructions

1. Peel the asparagus and stew in the butter in a large saucepan until al dente. Deglaze with a dash of white wine and the water with sugar and salt and simmer over a low heat for about 15-20 minutes. Boil the green ribbon noodles al dente in salted water.
2. Drizzle the salmon with the lemon juice, season with salt and pepper, cut into bite-sized pieces and fry. Whisk the beaker of cream and the two egg yolks together and add to the salmon. Add some coriander, red berries, tarragon and sage and reduce until a sauce is made.
3. Add the asparagus and some of the asparagus liquid and let it steep. Finally, add the sour cream.