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Asparagus tagliatelle with warm smoked salmon and egg
Tagliatelle with parsley, lemon, green and white asparagus, eggs and smoked salmon.
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Ingredients
Directions
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Cut the parsley and the chives very finely. Grate the yellow skin of the lemon.
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Mix the herbs and lemon zest with the oil. Season with pepper and salt.
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Cut the bottom 2 cm of the green asparagus and scrape them into long ribbons with an asparagus peeler (or peeler).
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Cut the bottom 2 cm of the white asparagus and peel them around with the asparagus peeler (or peeler). Then cut long ribbons.
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Boil the eggs for 5 minutes in boiling water. Let them scare under cold water and peel them.
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Bring a large pot of water to the boil and cook the tagliatelle according to the instructions on the packaging.
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Add the asparagus ribbons for the last 2 minutes. Drain and drain.
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Return the tagliatelle to the pan with the asparagus and mix the herb oil from the fire.
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Divide the salmon into large pieces. Halve the eggs.
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Divide the tagliatelle over the plates, divide the salmon and put half an egg on each plate.
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Nutrition
550Calories
Sodium20% DV480mg
Fat48% DV31g
Protein56% DV28g
Carbs13% DV38g
Fiber16% DV4g
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