Pasta with asparagus and salmon


Clean the asparagus, then chop them by hand until they are tender. Cook the asparagus in lightly salted water, then drain them and set aside. Meanwhile, bring a pot of water to a boil to cook the pasta.

In a large pan, melt the butter with the oil, then cook the salmon for a few minutes. Add the drained asparagus. Finally, add the cream, then cook for another minute and remove from heat.

When the pasta is cooked, drain it and pour it into the pan where you prepared the asparagus and salmon sauce.

Stir the pasta for a couple of minutes on the heat, then plate and serve!


  • 320g Fusilli
  • 1 bunch of organic asparagus
  • 300g organic farmed salmon
  • 200ml fresh liquid cream
  • 20g butter
  • 2 tablespoons organic extra virgin olive oil
  • to taste: salt and pepper