Chiara's pasta salad with smoked salmon and asparagus

Ingredients for 4 servings:

• 300 g pasta, e.g. B. Mini-Penne Regate, Farfalle etc.
• 200 g asparagus, green
• 1 ½ pack of stremella salmon, approx. 200 g
• 1 large avocado(s)
• 2 eggs
• herb salt and pepper
• Herb(s) for scattering, e.g., garden herbs
• 1 shallot(s), finely diced
• 5 tbsp sunflower oil
• 3 tbsp white wine vinegar
• 1 dashes lemon juice
• some lemon zest

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean the asparagus, i.e. remove the woody ends, cut the asparagus into pieces about 4 cm long, halve thick asparagus lengthwise. Boil in salted water with a pinch of sugar until al dente. In the meantime, cook the pasta according to the package instructions, drain and put in a bowl. Hard-boil the eggs, then remove the shell and dice the eggs and add to the pasta in the bowl. Halve the avocado, remove the pit, scoop out the flesh from the skin, dice and add to the bowl. Finely dice the shallot and add. Remove the skin from the smoked salmon and tear it into the bowl. Mix together a dressing from the oil, vinegar, herb salt, pepper, lemon zest and juice and herbs, add to the salad and mix everything together. Season to taste and leave to stand in the fridge for about 1 hour. Season again before serving.