Whole wheat penne with fried salmon, shrimp and asparagus cream sauce

Ingredients for 2 servings:

• 250 g penne, wholemeal, homemade or bought
• n. B. Salt water for cooking
• 1 onion(s)
• 1 tbsp oil
• 250 g asparagus
• 100 ml salt water
• 200 g cream
• salt and pepper
• chili
• 1 dashes lemon juice, fresh
• 1 tsp cornstarch, as desired
• 1 tbsp tarragon, freshly chopped
• 2 salmon fillets
• 1 tbsp oil or fat, heat-resistant
• e.g. salt and pepper
• 10 king prawns
• 1 tbsp oil or fat, heat-resistant
• 2 m.-sized tomato(s) or some cherry tomatoes
• 1 tbsp tarragon, chopped, for decoration

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cook the whole-wheat penne in salted water according to the package instructions or recipe; the cooking time should be adjusted depending on the cooking time. Cut off the bottom of the asparagus and peel it slightly. Then cut into larger pieces. Peel and finely dice the onions. Sauté the onions in oil, then add the asparagus and, after a short time, the salted water. Simmer in the broth for about 12-15 minutes, then add the cream and lemon juice, simmer briefly, and add the herbs. Season to taste with salt, pepper, chili, and lemon juice. If it’s not thick enough, thicken with starch. Meanwhile, season the salmon fillet with salt and pepper to taste and fry in the oil. The cooking time is about eight minutes in total. Turn the salmon after four minutes. Also fry the shrimp in oil. This takes about one to two minutes. They should also be turned once during the cooking process. Wash the tomatoes, remove the stems, and slice them, or wash and halve the cherry tomatoes. Now, first, place the pasta on plates, followed by the asparagus. Place the salmon fillets, either whole or sliced, on top. Finally, arrange the shrimp, tomatoes, and herbs.