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Pasta with asparagus and smoked salmon

Pasta with asparagus and smoked salmon

Name: Pasta with asparagus and smoked salmon
Total time: 30 min
Ingredients: 400 g pasta of your choice; 500 g asparagus, cleaned and cut into 3 cm long pieces; 200 g smoked salmon, sliced into strips; 2 tablespoons BAM Olive Oil; 1 teaspoon BAM Garlic powder; 200 ml cooking cream; Salt, freshly ground black pepper; Fresh dill or chives for garnish

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 8

Spring brings with it the season of asparagus, one of the most appreciated vegetables, with a wealth of positive properties. Asparagus is rich in vitamins (A, C, E, K) and minerals such as folic acid and iron, and is an excellent source of fibre and antioxidants that support health and well-being. Their unique, delicately bitter yet fresh aroma is perfect for light, spring dishes.

Such dishes undoubtedly include pasta with asparagus and smoked salmon, which is a harmonious combination of flavours and textures. Smoked salmon adds a rich, meaty flavour that complements the crunch of the asparagus beautifully, but you can also substitute fresh salmon if you are looking for a more delicate texture. For extra freshness and spiciness, dill adds a final, aromatic touch. This recipe is simple but full of flavour, ideal for spring days when we crave something light but nutritious.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Ingredients:

400 g pasta of your choice
500 g asparagus, cleaned and cut into 3 cm long pieces
200 g smoked salmon, sliced into strips
2 tablespoons BAM Olive Oil
1 teaspoon BAM Garlic powder
200 ml cooking cream
Salt, freshly ground black pepper
Fresh dill or chives for garnish

Instructions:

Ingredients:

Cook the pasta al dente in salted water according to the instructions on the package.

Meanwhile, fry the garlic briefly in olive oil and add the sliced asparagus. Fry for 3-4 minutes to soften the asparagus a little but keep it crisp.

Add the smoked salmon to the roasted asparagus and stir.

Add the cream, reduce the heat and simmer for a few minutes to mix the flavours. Season with salt and pepper.

Add the drained pasta to the asparagus and salmon in the pan, mix well.

Serve immediately, garnished with fresh dill or chives.

Ana F.,

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