Spaghetti with salmon and green asparagus

Ingredients for 4 servings:

• 400g spaghetti
• 250 g salmon fillet(s)
• 350 ml whipped cream
• 250 g asparagus tips, green
• 3 tbsp vegetable stock (asparagus stock)
• 2 beefsteak tomatoes
• 2 tbsp olive oil
• Sea salt and pepper, freshly ground
• 4 tbsp, levelled Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cook the washed asparagus tips in salted water for about 4-5 minutes, then rinse with cold water and set aside. Dice the salmon. Heat the pan and olive oil. Briefly fry the salmon pieces (1 minute) and season with salt. Then remove from the pan. Wash the tomatoes, remove the seeds, and cut the flesh into small cubes. Add the diced tomatoes to the pan where the salmon was. Briefly sauté the diced tomatoes in the remaining olive oil, add the asparagus stock, and let it reduce slightly. Then add the cream and simmer gently until the sauce is thickened. Season the sauce with salt and pepper. Cook the spaghetti al dente, drain, and stir the sauce into the pasta. Stir the asparagus tips and diced salmon into the spaghetti and serve on hot plates. Finally, sprinkle with grated Parmesan cheese.