Pasta casserole with salmon and green asparagus

Ingredients for 4 servings:

• 220 g tagliatelle, e.g. B. Linguine
• 250 g salmon fillet(s), fresh or thawed
• 400 g asparagus, green
• 4 eggs
• 150 g quark (low-fat)
• 100 g cheese, grated
• ½ lemon(s), the juice
• Fresh herbs, chopped (e.g. chives, basil, parsley)
• salt and pepper
• nutmeg
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 200°C (top/bottom heat). Trim off the dried ends of the asparagus and peel the bottom third. Cut the asparagus into approximately 5 cm long pieces and cook in plenty of boiling salted water for about 8 minutes, then remove from the water. Cook the pasta in the asparagus water according to the package instructions until al dente, then drain, rinse with hot water and let drain. Wash the salmon, pat dry and cut into pieces. Grease a baking dish. Now divide half each of the pasta, asparagus, salmon and cheese into the baking dish, then repeat. Finally, whisk the eggs well with the quark and the juice of half a lemon and season generously with salt, pepper and nutmeg. Stir in fresh herbs if desired. Spread the quark and egg mixture over the casserole and cook on the middle rack of the oven for about 25 minutes. Remove the casserole from the oven and serve immediately. 500 kcal per serving