Asparagus tagliatelle with warm smoked salmon and egg

Name: asparagus tagliatelle with warm smoked salmon and egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 20 g fresh flat parsley; 25 g fresh chives; 1 lemon cleaned up; 4 el traditional olive oil; 350 g green asparagus; 350 g fresh white asparagus; 4 medium sized egg; 250 g fresh tagliatelle; 250 g hot smoked salmon pieces

Tagliatelle with parsley, lemon, green and white asparagus, eggs and smoked salmon.

Ingredients

Kitchen Stuff

1 peeler

Directions

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