Spaghetti with Salmon and Green Asparagus
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- Salt water
- 250 g salmon fillet (s)
- 350 ml whipped cream
- 250 g asparaus tips, reen
- 3 tablespoon stock (asparagus stock)
- 2 beefsteak tomato (s)
- 2 tablespoon olive oil
- Sea salt and pepper, from the mill
- 4 tablespoon, leveled parmesan, grated
Print Recipe
Pin Recipe Instructions
- Boil the washed asparagus tips in salted water for about 4 - 5 minutes, then rinse with cold water and set aside. Cut the salmon into cubes.
- Let the pan get hot and heat the olive oil. Fry the salmon pieces in it very briefly (1 min.) And season with salt. Then take it out of the pan.
- Wash the tomatoes, remove the seeds and cut the pulp into small cubes. Put the tomato cubes in the pan where the salmon was previously. Sweat the tomato cubes briefly in the remaining olive oil, add the asparagus stock and reduce a little.
- Then add the cream and simmer gently until the sauce is creamy. Season the sauce with salt and pepper.
- Cook the spaghetti al dente, drain. Stir the sauce into the pasta. Now stir the asparagus tips and the salmon cubes into the spaghetti and arrange on hot plates. Finally, sprinkle some grated parmesan on top.
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