Penne with salmon, green asparagus on tarragon-mascarpone foam

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the asparagus and cut off the woody ends. Halve the asparagus lengthwise and cut into pieces. Bring salted water with sugar and lemon juice to the boil, simmer the asparagus for about 3 minutes. Wash tarragon, dab dry, pluck from stalks and cut finely.

2. 2

   Pour the asparagus into a sieve, measuring 300 ml of asparagus water and set aside. Prepare pasta in boiling salted water according to package instructions. Peel and finely chop the onion. Cut the chilli pepper lengthwise, remove the seeds and cut the pepper into fine strips.

3. 3

   Heat 1 tablespoon of oil in a saucepan, sauté the onion and chilli in it. Deglaze with 300 ml asparagus stock and wine and simmer for about 6 minutes. In the meantime wash the salmon, dab dry and dice. Heat 2 tablespoons of oil in a frying pan, fry the salmon for 3-4 minutes, turning.

4. 4

   Add the asparagus to the pan about 2 minutes before the end of the cooking time and heat up. Add the mascarpone and tarragon, except for a little bit for sprinkling, to the stock and puree with the chopping stick to a creamy sauce.

5. 5

   Season the sauce with salt and pepper. Mix salmon, asparagus, pasta and tarragon-mascapone foam and arrange on plates. Sprinkle with remaining tarragon.

Nutrition Facts

KCAL
670 kcal

CARBS
51 g

FATS
37 g

PROTEINS
31 g