Asparagus in spaghetti

Ingredients for 4 servings:

• 400 g salmon, fresh, whole (or frozen salmon fillet)
• 3 tbsp lemon juice
• Salt
• 500 g asparagus of your choice (green or white)
• 1 m.-sized onion(s)
• 2 tbsp butter
• 2 garlic cloves
• 125 ml white wine
• 250 ml cream
• 400g spaghetti
• Pepper, white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Remove the skin and thick central bone from the salmon (if necessary), and cut into cubes about 1 cm long. Place the salmon cubes on a platter, drizzle with lemon juice, season with salt and pepper, and cover and refrigerate. Wash the asparagus, peel the bottom third (or the entire third if using white asparagus), and trim the ends. Cut the asparagus diagonally into thin slices. Peel and finely chop the onion. Heat the butter in a saucepan and sauté the onion and asparagus until soft. Peel the garlic and press it in. Deglaze with the white wine. Add the cream. Bring everything to a boil and reduce by about a third in the uncovered pan. Finally, stir in the salmon cubes and cook briefly. Season the sauce with salt and pepper. Meanwhile, bring plenty of salted water to a boil and cook the spaghetti in it for about 8 minutes until al dente. Then drain well in a sieve and let it drain well. Pour into a warmed bowl along with the sauce and mix gently. Serve immediately. Creative variations: You can replace the salmon with chicken breast. Cut the chicken breast into strips and fry briefly, as chicken breast takes a bit longer to cook.