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Clean the asparagus and boil them for about 10 minutes. Meanwhile, cut the fresh salmon into thin slices.
Once ready, drain the asparagus by removing the base and cut them into pieces of about 4-5 cm. While boiling the water for the pasta, heat a little olive oil in a pan, adding the chopped shallot and, once golden, the salmon, asparagus, shredded dill and butter, taking care to mix everything, for about a couple of minutes. Drain the pasta and season with the sauce and fresh ricotta.
(4 people): 250 g of egg noodles, 100 g of fresh salmon, 500 g of asparagus, 40 g of butter, 1 shallot, 1 sprig of fresh dill, 50 g of fresh ricotta, salt.