Fusilli salmon and asparagus
11.5 oz Fusilli
7 oz fresh salmon
10 oz fresh asparagus 1 fresh spring onion
2 tsp fresh cream
1 tbsp chives, finely chopped
4 tsp extra virgin olive oil
Salt to taste
Black pepper to taste
Clean the asparagus and separate the spears from the stocks. Peel the stocks and cut in rondels and cut the spears in half by the length.
Slice the fresh spring onion and sauté in a non-stick pan on low heat with just a ribbon of extra virgin olive oil until lightly golden. Sauté the asparagus in the pan for some minutes. Make sure they remain crunchy. Pour the cream, a pinch of salt and pepper to taste and set aside.
Cut the salmon in 3/4” cubes, sprinkle with a pinch of salt and black pepper and sizzle in a non-stick pan on medium-high heat for 1 minute with extra virgin olive oil.
Set aside and keep warm.
Boil the Fusilli in salted boiling water, drain al dente and blend in a pan with the asparagus.
Plate by setting the sautéed salmon cubes nicely on the plate and sprinkle with dill on the top.