Stremelchen on an asparagus and pasta bed

Ingredients for 1 servings:

• 100 g smoked salmon
• 75g spaghetti
• 250 g asparagus, green
• 5 cocktail tomatoes, sweet
• 2 garlic cloves
• 3 tbsp olive oil
• n. B. salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the spaghetti in salted water until al dente, then drain in a sieve and set aside. Trim the asparagus, removing any woody ends but do not peel them, and cut into pieces about 3 cm long. Heat the olive oil in a non-stick pan, add the asparagus, season with salt, and cover the pan. Do not open the pan for 5 minutes; reduce the heat if necessary so that the asparagus cooks in its own steam. After 5 minutes, stir the asparagus once and simply place the salmon on top to warm through. Cover and simmer for another 5 minutes. Meanwhile, quarter the tomatoes and season with plenty of freshly ground pepper. Crush the garlic and add to the tomatoes. Place the salmon briefly on a preheated plate, increase the heat again briefly, and vigorously toss the tomatoes and garlic with the asparagus. Finally, mix the pasta with the vegetables, transfer to a plate, and arrange the salmon on top.