Asparagus Spears with Spaghetti & Salmon in Gorgonzola Sauce

Please peel the asparagus spears carefully and cut off the lowest ends. Then divide the asparagus spears into 4 portions, season with salt and a little bit of sugar, put a few flakes of butter on each unit and wrap each unit individually tightly in aluminum foil. Seal the ends tightly and then wrap another strip of foil around the head ends of the asparagus spears.

Then shape the asparagus packages and place them in the oven heated to 180 °C for 40 min.

Cut the skinned shallot into very fine cubes, as small as you can. Put a little of the butter in a small saucepan and sauté the shallot cubes until they are translucent. Deglaze with sherry. Add the crem fraiche, veal stock and gorgonzola to the shallots and stir to combine. As you do this, the gorgonzola will dissolve into the sauce. Later, remove the sauce from the stove, whisk the butter into the sauce, season with salt, pepper and a squeeze of juice from a lemon, and stir the chives, cut into rolls, into the sauce. Make the spaghetti about 8 min. in salted water, to which you add a tsp. of butter.

Dressing: Remove the asparagus spears from the foil and arrange them on plates. Next to it, place a slice of smoked salmon and the cooked spaghetti. Form the sauce over the lower end of the asparagus spears.

Our tip: Fresh

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