Asparagus with noodles and saffron sauce

Name: Asparagus with noodles and saffron sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g green asparagus; 7-10 Tbsp Salt; 250 g ribbon noodles; 300 g Salmon fillet; 2 TABLESPOONS Lime juice; 1 Onion; 1 Pot of basil; 30 g Butter or margarine; 2 little boxes Saffron threads; 25 g Flour; 125 g Whipped cream; 3/8 l Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Slices of lime

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g green asparagus
7-10 Tbsp Salt
250 g ribbon noodles
300 g Salmon fillet
2 TABLESPOONS Lime juice
1 Onion
1 Pot of basil
30 g Butter or margarine
2 little boxes Saffron threads
25 g Flour
125 g Whipped cream
3/8 l Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Slices of lime

Directions

1
Wash the asparagus, cut the woody ends off briefly. Cut the asparagus once and cook in boiling salted water for about 12 minutes. Then cut them in half lengthwise if you like. Cook the pasta in boiling salted water for about 8 minutes, then drain. Wash salmon, dab dry and cut into cubes.
2
Sprinkle with lime juice and salt lightly. Peel and finely chop the onion. Wash the basil, dab off the leaves. Melt the fat. Sauté onion and saffron. Add flour and sauté. Add cream and stock while stirring constantly and bring to the boil. Season with salt and pepper. Let the salmon simmer at low heat for about 5 minutes. Fold in basil leaves.
3
Add flour and sauté. Add cream and stock while stirring constantly and bring to the boil. Season with salt and pepper. Let the salmon simmer at low heat for about 5 minutes. Fold in basil leaves. Season again and serve with noodles and asparagus. Serve garnished with lime slices