Salmon & Asparagus Tagliatelles
500 g fresh tagliatelle
350 g of salmon fillets
1 jar of green asparagus tips
30 g grated Parmesan cheese
10 cl of liquid cream
3 tablespoons olive oil
some sprigs of chervil
salt & pepper
STEP 1 Rinse the salmon fillets.
STEP 2 Remove the edges and then detail them in big cubes.
STEP 3 Add salt and pepper.
STEP 4 Sprinkle with Espelette pepper.
STEP 5 Wash and dry the chervil.
STEP 6 Keep only the leaves.
STEP 7 Cook the fresh pasta in a pot of boiling water.
STEP 8 Drain them quickly at the end of cooking.
STEP 9 Sprinkle with a drizzle of olive oil. Mix and reserve.
STEP 10 In a high saucepan, heat the remaining olive oil.
STEP 11 Add the pasta, cream and parmesan then the diced salmon and drained asparagus heads. Stir a few minutes while the fish is just cooked.
STEP 12 Remove from the fire.
STEP 13 Add the chervil and season the seasoning.
STEP 14 Serve hot decorated with basil leaves.