Summary

Ingredients

• 500 g asparaus, reen
• 400 g salmon fillet (s)
• 500 g taliatelle
• 200 ml cream or cremefine
• 1 orange (s), grated zest and juice it
• Salt and pepper, whiter
• 1 pinch saffron
• 2 tablespoon orange liqueur
• 0.5 ½ lemon (s), juice it
• 40 g butter

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Instructions

1. Cook the tagliatelle in plenty of salted water until al dente.
2. Do not peel the green asparagus, just remove any hard spots or dry ends. Cut the asparagus diagonally into pieces approx. 2-3 cm long. Cut the salmon into pieces approx. 2 by 2 cm, season with salt and pepper and drizzle with the lemon juice.
3. Melt the butter in a high pan, add the asparagus and fry on full heat for 3-4 minutes, then reduce to medium heat, add the diced salmon and fry for another 5 minutes.
4. Deglaze with the orange liqueur and then add the orange juice and bring to the boil. Add the saffron, grated orange peel and cream and simmer until the sauce is creamy. Season to taste with salt and pepper.
5. You can now either add the noodles to the pan and mix everything together or decoratively serve them separately on plates.
6. A light white wine is enough and the evening is perfect.