Asparagus and salmon pasta

Ingredients for 1 servings:

• 3 slices of smoked salmon
• 3 stalk(s) asparagus, green, white or mixed
• 6 cocktail tomatoes
• 100 g pasta
• salt water
• 5 basil leaves
• 100 ml cream
• 4 tbsp water
• 1 tbsp tomato paste
• salt and pepper
• 1 pinch(s) of sugar
• some olive oil

Instructions

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

in a tomato and basil sauce

Cook the pasta in salted water according to the package instructions. Meanwhile, peel the asparagus and cut into finger-thick pieces. Halve the cherry tomatoes, finely chop the basil, and cut the smoked salmon into strips. Fry the asparagus with a drizzle of olive oil over medium heat until al dente, then season with a pinch of salt. Add the cherry tomatoes and fry briefly. Briefly sauté the tomato paste, then deglaze with cream and water. Reduce over low heat for about 3-5 minutes. Season with salt, pepper, and sugar. Add the salmon and basil to the pan and let it simmer briefly in the sauce. Add the drained pasta to the sauce and mix to combine.