Summary

Ingredients

• 400 g ribbon pasta, (taliatelle or fettuccine)
• 500 g asparaus, reen
• 300 ml chicken broth
• 200 g cream
• 300 g salmon fillet (s), boned
• 60 g butter, ice cold
• Pepper, a.d.M.
• 1 tablespoon lemon juice
• 2 tablespoon butter, melted
• 1 bunch chervil

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Instructions

1. Cook the pasta in plenty of salted water until al dente.
2. Peel the green asparagus in the lower third and cut off the ends. Then cut the sticks into small pieces and cook in the chicken broth for about 5 minutes. Remove the asparagus pieces from the stock and keep warm. Reduce the cream with the stock to a light sauce.
3. Cut the salmon into slices, season with salt and let simmer in the sauce for 2 to 3 minutes. Then take it out and set it aside.
4. Beat the cold butter in small cubes under the sauce. Season with salt, pepper and lemon juice.
5. Toss the pasta in the hot butter and mix in the asparagus pieces. Heat the salmon slices in the sauce.
6. Arrange the pasta in preheated plates, spread the salmon slices with the sauce on top and garnish with chervil.
7. Serve immediately.