Wild Salmon with Asparagus and Pappardelle

Ingredients

• 400 g pappardelle
• 600 g wild salmon fillet (4 fillets of 150 g each)
• 250 g green asparagus
• 250 g white asparagus
• 2 tbsp butter
• 2 tbsp clarified butter
• 1 organic orange (zest and juice)
• 1 bundle wild garlic
• 4 tbsp oil
• 4 tbsp pine nuts
• 50 g Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Wash and dry the wild garlic, then shake off excess moisture. Toast the pine nuts in a pan without added fat. Roughly chop the parmesan. Combine parmesan, wild garlic, oil, and pine nuts in a blender and blend until smooth. Season with salt and pepper.

2. 2.

   Peel the white asparagus thoroughly and trim the woody ends. Wash the green asparagus and also trim its woody ends. Cook the asparagus in plenty of salted water with butter for about 10-12 minutes. Boil the pappardelle according to package instructions until al dente in ample salted water. Drizzle the salmon with orange juice, then sear it in clarified butter in a pan on all sides until cooked through. Remove the asparagus from the cooking liquid and cut the stalks diagonally into halves. Drain the pappardelle and toss with pesto; fold in the asparagus. Arrange the pasta on plates, place the salmon on top, and garnish with orange zest before serving.