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Penne with Salmon and Asparagus

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Penne with Salmon and Asparagus

The perfect penne with salmon and asparagus recipe with a picture and simple step-by-step instructions.

  • 250 g Fresh asparagus
  • 250 g Wild salmon frozen
  • 250 g Penne
  • 150 ml Cream Fine 7%
  • 100 ml White wine
  • 1 pinch Sugar, salt, pepper
  • 1 Splash Lemon juice
  • 1 tbsp Olive oil
  1. Let the salmon thaw and cut into small cubes. Peel the asparagus and cut into pieces about 3 cm long. Cook the pasta in salted water al dente, collect a cup of pasta water, drain and set aside
  2. In the meantime, fry the salmon briefly in olive oil, add the asparagus and cook for about 5 minutes. Then deglaze with white wine and cook until the asparagus is soft. Season to taste with the spices and pour over cream or creme fine. Finally add the pasta, stir with a little pasta water until smooth and let it steep briefly. If you like, you can sprinkle the pasta with some freshly grated Parmagiano.
Dinner
European
penne with salmon and asparagus

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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