Spaghetti with green asparagus

Name: Spaghetti with green asparagus
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar Parsley; 1-2 Garlic cloves; 2 Beds Cress; 50 g white almonds kernels; 50 g freshly grated Parmesan cheese; 100-125 ml Olive oil; 7-10 Tbsp Bad Reichhaller brand iodine salt with fluoride and folic acid; 7-10 Tbsp Pepper; 1 kg green asparagus; 300 g Spaghetti; 1 pinch Sugar; 200 g Smoked salmon in the piece (without skin)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar Parsley
1-2 Garlic cloves
2 Beds Cress
50 g white almonds kernels
50 g freshly grated Parmesan cheese
100-125 ml Olive oil
7-10 Tbsp Bad Reichhaller brand iodine salt with fluoride and folic acid
7-10 Tbsp Pepper
1 kg green asparagus
300 g Spaghetti
1 pinch Sugar
200 g Smoked salmon in the piece (without skin)

Directions

1
Wash the parsley, dab dry and pluck the leaves. Peel the garlic. Cut off 1 1 1/2 cress beds and chop them finely together with the almonds, garlic, parsley leaves and parmesan in the mixing attachment of a food processor or in a universal chopper.
2
Add oil little by little until the pesto has a creamy consistency. Season the finished pesto with salt and pepper. Wash the asparagus, peel the lower third and cut off the woody ends. Cut the asparagus into 2-3 cm long pieces.
3
Put the spaghetti in plenty of boiling salted water and cook for about 11 minutes until bubbly. Put asparagus also in boiling salted water, add 1 pinch of sugar and simmer covered for 6-8 minutes.
4
In the meantime, cut the smoked salmon into cubes about 1 cm thick. Drain the spaghetti, rinse briefly under cold water and drain. Drain the asparagus as well and mix it together with the cress pesto and the salmon cubes into the spaghetti.
5
Arrange in deep plates. Cut the rest of the cress from the bed and sprinkle over the spaghetti.