Summary

Ingredients

• 500 g asparaus, reener, fresh, not out the jar
• 250 g salmon (Sockeye Alaska wild salmon)
• 20 shrimp (s) (White Tiger)
• 4 tomato (s) halves, dried
• 4 tablespoon white wine
• 6 tablespoon water
• 8 tablespoon tomato paste
• 0.5 ½ onion (s)
• 2 cloves garlic
• 5 small tomato (s) (e.g. San Marzano tomatoes)
• 400 g pasta (linuine)
• Salt water
• Spice (s) your choice
• possibly mozzarella

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Instructions

1. Wash and clean the asparagus (peel if desired) and cut into small pieces. Put the tips to one side. Cut the dried tomatoes into small pieces, the mini tomatoes into slices (not too thin). Clean and chop the onion. Also peel and chop the garlic (the taste also plays a big role, if you like the garlic you can of course take more).
2. Cut the salmon into strips and cut the prawns once if necessary (but I usually leave them whole when processing them). In the meantime, put on the salt water for the linguine.
3. Briefly sweat the onions and garlic in clarified butter. Then add the asparagus (except for the tips!) And fry briefly. Then add the dried tomatoes and the mini tomatoes.
4. Pour in the white wine and water (this is only a guideline - I usually do it to taste), stir in the tomato paste (I like to use the normal tomato paste, the hot tomato paste and now and then paprika paste) and let it simmer for a while. It shouldn`t cook too vigorously.
5. After about 8 minutes add the asparagus tips. Add the salmon, cook briefly, then add the prawns and continue to cook slightly at low heat.
6. Season to taste and serve the asparagus with the linguine when they are soft enough (I like them when they are still crunchy - not everyone likes that). It is also delicious to bake the whole thing with mozzarella.