Green ribbon noodles with asparagus-lemon-dill sauce

Name: Green ribbon noodles with asparagus-lemon-dill sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Juice of 1 lemon; 400 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
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Juice of 1 lemon
400 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 the asparagus, peel and cut off the woody ends. 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. Cook ##noodles## in boiling salted water according to package instructions.
2
##Salmon## cut into thin strips. Peel onion and chop finely. Melt the fat in a pot and sauté ##onion## in it. Stir in flour and sweat briefly.
3
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 the sauce with salt, pepper and possibly some sugar.
4
Wash the dill, shake dry and chop the flags finely, except for a few for garnishing. Stir the chopped dill into the sauce. Add the laughing strips at the end and stir in briefly. ##Asparagus## and drain the noodles.
5
Cut the asparagus into small pieces and add to the sauce. Arrange noodles and asparagus-lemon-dill sauce on plates. Garnish with remaining dill flags.