Ribbon noodles in asparagus-dill sauce

Name: Ribbon noodles in asparagus-dill sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Juice of 1 lemon; 100 g smoked salmon in slices; 300 g green ribbon noodles; 1 medium onion; 2 tablespoons (30 g) butter/margarine; 2 slightly heaped tbsp. flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 1 collar Dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
7-10 Tbsp Juice of 1 lemon
100 g smoked salmon in slices
300 g green ribbon noodles
1 medium onion
2 tablespoons (30 g) butter/margarine
2 slightly heaped tbsp. flour
1/4 l Milk
1 TEASPOON Vegetable broth
1 collar Dill

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus diagonally into slices. Cook for 5-7 minutes in about 3/8 l boiling, slightly salted water, covered with 1 pinch of sugar and 1 dash of lemon juice.
2
Then lift out and store the asparagus water.
3
Cut salmon into thin strips. Cook the pasta in plenty of boiling salted water for about 10 minutes.
4
Peel and finely chop the onion. Steam in hot fat until translucent. Briefly sweat flour in it. Stir in asparagus water, milk and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with 2-3 tbsp. lemon juice, salt and pepper.
5
Wash the dill, dab dry and cut finely, except for a little to garnish. Heat the asparagus in the sauce. Fold in dill and salmon strips. Drain the pasta and serve with the sauce. Garnish with dill flags.