Summary

Ingredients

• 350 g asparaus, reen
• 2 spring onion (s)
• 260 g cod fillet (s)
• 140 g ribbon noodles
• 2 tablespoon olive oil
• some fish seasoning
• 50 ml white wine, drier
• 90 ml vegetable stock
• 150 ml cream
• some lemon juice
• salt and pepper
• some parsley, chopped

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Instructions

1. Peel the asparagus in the lower third, remove the ends. Cut the sticks diagonally into 4 cm long pieces. Cut the spring onions separately into narrow white and wide green rings. Rinse the fillets, pat dry, season with lemon juice and fish seasoning and cut into bite-sized pieces.
2. Cook the ribbon noodles according to the instructions on the packet, strain and keep warm.
3. Heat the oil in a large pan, fry the fish pieces on both sides for 4 - 5 minutes, remove and keep warm.
4. Sweat the white onion rings in the remaining frying fat and deglaze with wine. Add the vegetable stock and bring to the boil. Add the asparagus pieces and simmer for 3 minutes. Add the green onion rings, simmer for another 3 minutes. Stir in the cream, bring to the boil briefly and season with salt and pepper.
5. Mix the tagliatelle with the asparagus sauce and fold in the fish pieces. Warm everything thoroughly and serve on warm plates sprinkled with parsley.