Tagliatelle of asparagus with smoked salmon and parmesan cheese

Cut the cups with 2-3 cm of the asparagus. Arrange the asparagus stalks lengthwise in thin slices. Bring the milk to the boil, add salt and boil the asparagus with the cups in 5-6 minutes until al dente.

In the meantime, heat the cooking cream with half the salmon and the spring onions without cooking. Drain the asparagus and remove the asparagus cups.

Spread the asparagus tagliatelle over warm plates and pour the cream sauce with salmon over it. Divide the asparagus cubes, the rest of the salmon, the rocket and the Parmesan cheese over it. Serve the tagliatelle of asparagus with smoked salmon directly.