Tagliatelle with Green Asparagus and Salmon

Ingredients

• 400 g tagliatelle
• 2 strands saffron
• 500 g Green Asparagus
• 50 g butter
• 100 ml heavy cream
• Salt
• Pepper
• 400 g salmon fillet (sushi grade)
• 0.5 bunch dill
• 2 Organic Limes

Instructions

1. 1.

   Cook the pasta in plenty of salted water according to package instructions until al dente.

2. 2.

   Trim the asparagus, cut off the ends, halve them and cook in plenty of salted water for 6-8 minutes until firm. Shock in ice water and drain well.

3. 3.

   Wash the limes, grate a small rim of zest from one and squeeze out the juice; slice the other lime into very thin rounds. Slice the salmon into very thin slices and arrange on a platter with the lime rounds in a tiled pattern, lightly salt and pepper. Sprinkle chopped dill over everything and drizzle with half of the lime juice.

4. 4.

   Heat butter in a pan and toss the drained asparagus in it, pour in cream, heat together and season with the remaining lime juice, salt and pepper.

5. 5.

   Drain the pasta, mix it into the sauce, transfer to a large preheated bowl, top with the salmon slices and serve.