Salmon Asparagus Pasta

Ingredients

• 1 handful dill
• 150 g Smoked salmon
• 2 tbsp capers
• 1 Organic lemon
• 4 Spring Onions
• 250 g green asparagus
• 400 g whole wheat pasta (tagliatelle)
• Salt
• 2 tbsp Rapeseed oil
• 100 ml dry white wine (or vegetable broth)
• 250 g sour cream
• ground pepper

Instructions

1. 1.

   Rinse the dill, shake it dry and chop the tips. Cut the salmon into strips. Drain the capers and finely chop them. Rinse the lemon hot, pat dry, grate the zest finely and squeeze out the juice.

2. 2.

   Wash, trim and slice the spring onions into rings. Wash the asparagus, cut off the woody ends and peel the lower third of the stalks. Slice the stalks lengthwise into thin slices or shave them.

3. 3.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Add the asparagus during the last 2 minutes and cook together.

4. 4.

   Heat the oil in a pan and sauté the spring onions until translucent. Deglaze with wine and stir in the sour cream. Season the sauce with salt, pepper, lemon zest and juice, then fold in the capers.

5. 5.

   Drain the pasta and asparagus in a colander and let them drain. Toss the pasta, asparagus, salmon and dill into the sauce. Taste the Salmon-Asparagus Pasta and serve immediately.