Summary

Ingredients

• 2 salmon fillet (s), frozen
• 1 bunch asparagus, green
• 1 onion (s)
• olive oil
• 200 ml cream
• 0.5 tablespoon ½ vegetable stock powder or cubes
• 300 g taliatelle
• Salt and pepper
• 1 teaspoon, heaped sugar

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Instructions

1. Defrost the frozen salmon fillets well in advance.
2. Cut the green asparagus at the bottom approx. 1 - 2 cm, then peel and cut into pieces of equal size. Peel the onion and cut into fine pieces. Roughly dice the salmon fillets.
3. Heat olive oil in a pan and fry the asparagus over medium heat.
4. Heat olive oil in a second pan or saucepan and fry the onions. After a few minutes, as soon as the onions are translucent, add the salmon and fry both over medium heat. After another 5 minutes, add the cream and the vegetable stock powder (or cubes).
5. Keep stirring the asparagus and sauce, season the asparagus with a pinch of salt and a little pepper.
6. Bring the pasta water to a boil at the same time. Salt the boiling water and add the tagliatelle. Cook according to package instructions, then drain.
7. The asparagus should now have a nice brownish color. It is ready when it is no longer too firm and no longer tastes too bitter. Then cut out the plate, pour the sugar over it and stir again.
8. Season the sauce to taste and season it if necessary.
9. Arrange everything on plates and serve.
10. A glass of white wine goes very well with the meal.