Summary

Ingredients

• 400 g pasta (orecchiette) or other pasta
• 260 g salmon fillet (s)
• 1 kg asparagus, green
• 1 small shallot (s)
• 1 tablespoon olive oil
• 100 ml chicken broth
• 100 ml cream
• some lemon juice
• some sugar
• 2 tablespoon butter
• salt
• pepper from the grinder
• 3 tablespoon parmesan, grated, fresh
• possibly cornstarch if required

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Instructions

1. Peel the lower third of the asparagus and cut off the woody ends. Cut the sticks diagonally into not too thin slices. Peel and finely dice shallot. Cut out the gray center piece from the salmon fillet in a wedge shape. Cut the salmon into not too small cubes.
2. Bring a large saucepan with plenty of salted water to a boil.
3. Heat the olive oil in a pan and sweat the shallot cubes until translucent, then add the asparagus pieces and fry until the asparagus is firm to the bite and has taken on some color. Season with salt and pepper, remove the asparagus pieces from the pan.
4. In the still hot pan, foam up a piece of butter and briefly fry the salmon cubes on all sides. Also season and remove.
5. In the meantime, cook the pasta until al dente, this takes about 12 minutes.
6. With the chicken broth, simmer the roast set, then put the asparagus back in the pan and let it warm up.
7. Drain the pasta and toss in the saucepan with a piece of butter.
8. Now add the salmon to the sauce and pour the cream over it. Season the sauce with a little lemon juice and sugar. Possibly bind with a little cornstarch.
9. Place the orecchiette in a deep pasta plate with the asparagus and salmon sauce and sprinkle with parmesan.