Tagliatelle with salmon, green asparagus and orange cream sauce

Ingredients for 4 servings:

• 500 g asparagus, green
• 400 g salmon fillet(s)
• 500g tagliatelle
• 200 ml cream or Cremefine
• 1 orange(s), grated peel and juice
• Salt and pepper, white
• 1 pinch of saffron
• 2 tbsp orange liqueur
• ½ lemon(s), juice
• 40 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light dish for asparagus fans

Cook the tagliatelle in plenty of salted water until al dente. Do not peel the green asparagus, just remove any hard or dry ends. Cut the asparagus diagonally into approximately 2-3 cm long pieces. Cut the salmon into approximately 2 x 2 cm pieces, season with salt and pepper, and drizzle with lemon juice. Melt the butter in a deep pan, add the asparagus, and fry over high heat for 3-4 minutes. Then reduce the heat to medium, add the diced salmon, and fry for another 5 minutes. Deglaze with the orange liqueur, then add the orange juice and bring to a boil. Add the saffron, grated orange zest, and cream and simmer until the sauce becomes thickened. Season with salt and pepper. You can now either add the pasta to the pan and mix everything together, or arrange it decoratively on separate plates. Serve with a light white wine, and the evening is perfect.