Ingredients
- 1 bunch of asparagus
- 500 g egg noodles
- 10 slices smoked salmon (quantity may be adjusted to taste)
- 1½ packs cream (approx. 300 ml)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon ground nutmeg
- Salt and black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add salt and 1 tablespoon of olive oil, then cook the egg noodles al dente. Reserve ½ cup of the cooking water, then drain the noodles.
- Lightly sauté the chopped asparagus in olive oil until just tender.
- In a separate pan, sauté the roughly chopped smoked salmon in butter.
- Combine the cream, reserved cooking water, smoked salmon, asparagus, nutmeg, salt, and black pepper. Gently mix in the cooked noodles until well coated.
- Serve immediately.
