Pasta with Asparagus Spears and Salmon

Pasta dishes are always a good idea!

Rinse the asparagus spears and remove the peel from the lower third, cook in salted water with 10 g butter and sugar for 10 to 15 minutes until al dente, remove, cut the asparagus tips (approx. 8 cm) into small pieces and keep warm in the asparagus water. Cut off the ends of the asparagus and blend with 2 tbsp. asparagus water in a hand mixer, put the mixture together with the whipping cream in a frying pan and cook until a slightly creamy sauce is formed, season strongly with salt and freshly ground pepper. Cook the noodles in salted water until al dente, in the meantime cut the salmon fillet into small pieces, brush a steamer insert with the remaining butter, place the fish pieces on top and cook over steam in a suitable saucepan for 1 to 2 minutes. Mix pasta with salmon and sauce, place asparagus tips on top and garnish with chopped chervil.

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