Asparagus with lemon-salmon cream sauce for ribbon noodles

Name: Asparagus with lemon-salmon cream sauce for ribbon noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Juice of 1 lemon; 250 g green ribbon noodles; 150 g smoked salmon in slices; 1 Onion; 30 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 250 g Whipped cream; 7-10 Tbsp Pepper; 1/2 bunch Dill

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Juice of 1 lemon
250 g green ribbon noodles
150 g smoked salmon in slices
1 Onion
30 g Butter or margarine
30 g Flour
250 ml Vegetable broth
250 g Whipped cream
7-10 Tbsp Pepper
1/2 bunch Dill

Directions

1
Wash and peel the asparagus, cut off the woody ends and halve. Put asparagus in boiling salted water with 1 level teaspoon of sugar and juice of 1/2 lemon, bring to the boil and cook for about 15 minutes.
2
Prepare ##noodles## in boiling salted water according to package instructions. Cut salmon into thin strips. Peel onion and chop finely. Melt the fat in a pot and fry the onion.
3
Stir in flour and sweat briefly. Add stock and cream while stirring. Let the sauce simmer for about 2 minutes while stirring occasionally, then add 2-3 tbsp. lemon juice. Season sauce with salt, pepper and possibly some sugar.
4
Wash the dill, shake dry and chop the flags finely except for a few flags for garnishing. Stir the chopped ##dill## into the sauce. Add the laughing strips at the end and stir in briefly.
5
Drain the asparagus and pasta. Add the asparagus to the sauce. Arrange noodles and ##asparagus## in lemon-dill sauce on plates. Garnish with remaining dill flags.