Two Asparagus Spears with Salmon Sauce

A great pasta dish for any occasion:

Remove the peel from white asparagus spears and cut the ends of green asparagus into small pieces. Boil plenty of water with butter, salt and sugar. Pour in the asparagus spears and cook for about 15 minutes. Remove, drain well and keep warm. Cook the pasta in boiling salted water with oil until al dente. Now transfer to a colander and drain.

For the sauce, grind salmon substitute in a hand mixer, otherwise cut off salmon extremely. Add whipped cream, season strongly with juice of one lemon and freshly ground pepper, heat briefly.

Arrange asparagus spears and pasta on a plate. Pour the sauce over the asparagus spears. Shape the salmon slices into roses and arrange next to them.

Jörg Weinkauf

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