Green asparagus with salmon in lime sauce

Name: Green asparagus with salmon in lime sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp Salt; 300 g Pasta (pappardelle rustiche); 500 g Salmon fillet; 3/4 l Broth; 200 ml Vegetable stock; 1 (30 g) Bag preparation for Sauce Hollandaise; 125 g Butter; 1 little box Saffron threads; 150 g Skimmed milk yoghurt; 1 TABLESPOON Lime juice; 7-10 Tbsp Lime and chervil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp Salt
300 g Pasta (pappardelle rustiche)
500 g Salmon fillet
3/4 l Broth
200 ml Vegetable stock
1 (30 g) Bag preparation for Sauce Hollandaise
125 g Butter
1 little box Saffron threads
150 g Skimmed milk yoghurt
1 TABLESPOON Lime juice
7-10 Tbsp Lime and chervil

Directions

1
Wash the asparagus. Peel lower halves, cut off woody ends briefly. Halve the asparagus. Shortly before serving, cook in lightly boiling salted water for about 12 minutes. Cook the pasta in boiling salted water for about 8 minutes.
2
Wash the fish and cut into large cubes. Bring the stock to the boil briefly. Let the fish simmer for about 5 minutes. For the sauce, heat the stock. Stir in sauce powder, bring to the boil briefly. Cut fat into small pieces. Gradually fold in the fat and add a little heat. Stir in saffron and yoghurt. Refine with lime juice.
3
Stir in sauce powder, bring to the boil briefly. Cut fat into small pieces. Gradually fold in the fat and add a little heat. Stir in saffron and yoghurt. Refine with lime juice. Serve asparagus, fish, sauce and pasta garnished with lime and chervil