Spaghetti with Salmon, Green Asparagus and Cherry Tomatoes in Lemon Cream Sauce

First remove the woody ends from the green asparagus. Then cut off the asparagus heads and set aside. Cut the green asparagus into bite-sized pieces. Halve the cherry tomatoes once in the middle.

Put the sliced ​​asparagus in a greased pan and fry. Meanwhile, add a little salt. But don't add the asparagus heads yet, they only come in at the end.

In the meantime, remove the skin from the salmon, if this has not already been done at the fishmonger's, and cut it into slightly larger pieces. Salt and flour the salmon.

Now add the water for the spaghetti, add salt and add the noodles and cook according to the instructions.

Now add the salmon, the asparagus heads and the cherry tomatoes to the green asparagus and fry everything for about 5 minutes. Then deglaze everything with the vegetable stock and cream. Squeeze the lemon and add it as well. Season to taste with parsley and salt and simmer for about 10-15 minutes.

Drain the pasta and serve together.