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Pasta Asparagus-Salmon

The 'white gold' also knows a green variant. Green asparagus are more powerful and spicy and are also richer in vitamins. They barely have to be peeled and are available nearly all year round.

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  • 4 persons
  • 25 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Asparagus are the white and green shoots of the asparagus plant. White asparagus grow under the soil while green asparagus grow above the ground. The taste of asparagus is soft with a distinct aroma. Both types of asparagus are rich in important nutrients. They are free of fat, low in calories and low in salt. They are also rich in fiber, vitamin A, B1, B2, B6, C, E, and K and minerals. Asparagus benefit the digestion process, detoxify the body and help you to break down reserves of fat. The freshness of asparagus is very easy to see or hear. Snow-white fresh asparagus can be recognized by their slight glow. But, you can also hear it. When you rub them together, you will hear a squeaky sound. You can preserve them approximately one week in the vegetable compartment of your fridge when rolled into a wet tea towel. In northwestern Europe, white asparagus are most common, in countries like Italy the green asparagus occur most.

A healthy vegetable. 

  • Groceries

    • 1 pack of Tubetti al Limone e Pepe Nero • 3/4 lb green asparagus • 6 tbsp Olive Oil for Baking • 2 cloves garlic, finely chopped • 4 salmon fillets • 1/2 lb ricotta cheese • 5 tbsp Sitia Olive Oil • 4 tsp Pesto alla Genovese (basil pesto)

  • Getting started

    Prepare the Tubetti al Limone e Pepe Nero according to package directions. Wash the asparagus under cold water. Cut them into 1 inch pieces.

    Step 2

    Bring water to a boil in a pan and blanch the asparagus about 5 mins. Drain the asparagus and set aside. Heat the Olive Oil for Baking in the pan and cook the garlic then return the asparagus to the pan for 5 minutes.

    Step3

    In a bowl, mix the Tubetti al Limone e Pepe Nero with ricotta cheese, Olive Oil Sitia and Pesto alla Genovese ; add the asparagus and cover with aluminum foil. Rub the salmon fillets with the olive oil. Grill or saute' until cooked and pink inside. Serve over the pasta.

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