Asparagus with smoked salmon trout, Italian spinach foglie and cheese-basil sauce

Ingredients for 1 servings:

• 400 g white asparagus, cleaned and weighed
• 100 g salmon trout(s), smoked, sliced
• 100 g pasta (spinach foglie)
• 1 shallot(s)
• 10 g basil leaves, fresh
• 100 ml vegetable broth, home-cooked
• 100 g herb cheese spread
• 20 g butter
• some oil for the pan
• 1 pinch(s) of sugar
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Singles Dinner No. 129

Cook the pasta in 500 ml of lightly salted, boiling water for 10 minutes. Turn off the heat, let the pasta stand in the hot water for another 2 minutes, then drain in a colander. Return to the pot and place covered on the stove. Peel, halve, and finely dice the shallot. Heat a little oil in a small pan, briefly sauté the diced onion, and deglaze with the stock. Add the cream cheese, breaking it up with a wooden spoon, and stir it into the stock, stirring occasionally. When it reaches a creamy consistency, stir in the finely chopped basil leaves and season to taste. Peel the asparagus and trim off the woody ends. Place a sheet of baking paper (approx. 38 x 42 cm) on a large, microwave-safe plate and place the asparagus on it. Sprinkle with a pinch of sugar and a little salt, and scatter the butter in small pieces over the asparagus spears. Fold the parchment paper around the asparagus to form a package with the ends folded over. Microwave the plate at 800 watts for 5 minutes and let it rest until ready to serve. First, place the salmon trout slices on the serving plate, then arrange the microwaved asparagus on top. Place the pasta on the plate as well. Finally, pour the cheese and basil sauce over the asparagus and enjoy.