Fusilli salmon and asparagus
- ¾ lb fusilli
- 7 oz salmon , fresh
- ⅝ lb asparagus , fresh
- ½ cup whipping cream
- 1 spring onion
- 1 small bunch dill
- 1 ½ tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
Wash and peel the asparagus stalks.
Cut the tips in half lengthwise and the stems into rounds.
Slice the fresh spring onion and sauté it gently in a pan. Add the asparagus and cook them a few minutes, keeping them bright and crispy.
Add the single cream, a pinch of salt and pepper and set aside.
Cut the salmon into cubes of 2 cm, add a pinch of salt and black pepper, and fry in a teflon pan with a tablespoon of extra virgin olive oil for 1 minute.
Keep aside, warm.
Cook the fusilli in lightly salted boiling water, drain al dente and toss in the pan with the asparagus.
Dress the individual plate, placing the roasted diced salmon around, and sprinkling on top some leaves of dill.