Summary

Ingredients

• 400 g penne
• 500 g asparaus, reen
• 200 g smoked salmon
• 300 g cocktail tomatoes
• salt and pepper
• some olive oil

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Instructions

1. While the penne is cooking al dente according to the instructions on the packet, peel the green asparagus in the lower third and cut away the woody parts.
2. Now cut the asparagus into pieces 2 - 3 cm long and fry them in a non-stick pan with a little olive oil for about 5 minutes. Deglaze the pasta water with 2 - 3 ladles and simmer a little. Quarter or halve the tomatoes, cut the salmon into small pieces and add to the pan with the asparagus.
3. Drain the pasta, collect the pasta water as a precaution and immediately add the pasta to the pan. Let everything cook a little longer and season with salt and pepper. If it is too dry, add pasta water to the dish.