Asparagus with salmon and lemon zabaglione

Name: Asparagus with salmon and lemon zabaglione
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Asparagus; 150 g Butter; 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 200 g green ribbon noodles (e.g. tagliatelle); 4 Salmon fillets without skin (approx. 160 g each); 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 2 Egg yolk (size M); 50 ml dry white wine; 1 TABLESPOON Mascarpone; 7-10 Tbsp Chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Asparagus
150 g Butter
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Sugar
200 g green ribbon noodles (e.g. tagliatelle)
4 Salmon fillets without skin (approx. 160 g each)
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
2 Egg yolk (size M)
50 ml dry white wine
1 TABLESPOON Mascarpone
7-10 Tbsp Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Dice butter and melt in a pot. Wash lemon hot, grate dry and grate peel. Halve lemon and squeeze 1 half.
2
Remove butter from the stove and let it cool down a little. Boil up about 2 litres of water together with salt and 1 teaspoon of sugar in a larger pot. Add the asparagus and cook at low heat for about 15 minutes.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the fish and pat dry. Heat oil in a coated pan. Fry the fish in it from both sides for 6-8 minutes. Season with salt and pepper.
4
Whisk egg yolks, 2 tablespoons lemon juice and white wine in a hot water bath until frothy. Gradually fold in the liquid butter. Stir in mascarpone and season to taste with 1 pinch of sugar, salt and pepper.
5
Drain the pasta and let it drain. Arrange asparagus, noodles and sauce on preheated plates and garnish with chervil. Cut remaining 1/2 lemon into slices and add.