Asparagus pasta salad

Cut the chives finely.

Finely chop the dill but store some twigs for garnish.

Boil the penne in a pan with plenty of boiling water and a little salt in 10-12 minutes until al dente.

Cut the woody end of the asparagus and cut the asparagus to the cups in pieces of 2 cm.

Add the asparagus puffs as the penne for 5 minutes and cook them al dente.

Boil the cups separately in a saucepan with boiling water and salt in 4-6 minutes until al dente.

Pour the peas into a sieve with boiling water.

Let them drain well and thaw.

Clean the mackerel (remove the head and skin) and remove the fish meat from the bone.

Let the asparagus cups drain in a sieve, keep the cooking water.

Stir in a bowl the mayonnaise with lemon juice, 2-3 tablespoons of asparagus casserole, chives, dill and some salt and pepper to make a dressing.

Pour the penne and asparagus steaks and stir them warm through the dressing and leave to cool until lukewarm.

Serve the arugula or lamb's lettuce with the asparagus pasta salad as a mountain on it.

Put the pieces of mackerel on again and garnish with dill tufts.

Menu suggestion: For: beetroot salad with goat's cheese and small pieces of fried bacon.

After: vanilla ice cream with fresh pineapple, crumbled nuts and chopped basil.