Black Tagliatelle with Salmon and Green Asparagus

Ingredients

• 400 g black tagliatelle
• 500 g Green Asparagus
• 300 g salmon fillet
• 1 chili pepper (sliced into strips)
• olive oil (cold‑pressed)
• Salt
• freshly ground pepper
• 1 small white onion
• butter

Instructions

1. 1.

   Clean and wash the asparagus, removing any woody ends if necessary. Cut into long pieces and blanch in boiling salted water for 10 minutes, then shock in cold water and drain well. Pat the salmon dry, cut into thin strips. Peel and finely chop the onion. Heat 3 tablespoons of oil and 1 tablespoon of butter in a pan, gently sauté the onion with the chili strips. Add the salmon, stir over low heat until cooked, add the asparagus, mix, and season with salt and pepper.

2. 2.

   Cook the pasta in plenty of salted water until al dente, then drain. Combine the pan contents with the pasta, toss briefly, plate immediately, and serve hot.