Summary

Ingredients

• 4 port. Salmon, frozen, à 125 g
• 500 g asparaus
• 1 onion (s)
• 250 g cocktail tomatoes
• 1 shot white wine
• 1 tablespoon oil
• 2 dashes lemon juice
• 2 tablespoon tomato paste
• 125 g cream (or Cremefine for cookin)
• 500 g taliatelle
• salt and pepper
• Herbs, dried to taste

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Instructions

1. Cook the pasta al dente as usual. Thaw the salmon, drizzle with lemon juice and sprinkle with herbs. Peel the asparagus and cut into pieces.
2. Heat the oil in a pan and fry the asparagus briefly, making sure that the pan is not too hot. Then deglaze with a dash of white wine and simmer, add chopped onion and halved cocktail tomatoes and let simmer. Pour in some water and stir in the tomato paste and cream. Cut the salmon into cubes and add. Let everything simmer for about 5 minutes, until the salmon is cooked through.
3. Serve with the tagliatelle.
4. In winter you can also take asparagus out of the can, then don`t simmer for so long.