Ribbon pasta with asparagus and salmon in lemon sauce

Ingredients for 2 servings:

• 500 g asparagus, green
• salt and pepper
• 2 m.-sized onion(s)
• ½ lemon(s), juice
• 1 tsp olive oil
• 300 ml vegetable stock
• 100 ml Cremefine for cooking or cream
• 120 g tagliatelle pasta
• 150 g salmon fillet(s)
• 1 tbsp basil, fresh or frozen, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

easy and fast

Clean the asparagus, peel the lower third, and cut into bite-sized pieces. Boil in salted water for about 5 minutes, then drain. Cook the tagliatelle according to the package instructions until al dente. Peel the onions, finely dice them, and sauté them in oil in a pan for about 3 minutes. Deglaze with lemon juice, stock, and Cremefine. Simmer for 5 minutes, then puree; otherwise, the sauce will be very runny. Season with basil, salt, and pepper. Rinse the salmon briefly, cut into pieces, and add to the sauce along with the asparagus. Let it simmer for 5 minutes. Drain the pasta and stir it into the sauce. Season again with the spices.