Salmon and asparagus baked pasta

Before summer sets in, let’s bake an unforgettable pasta recipe with fresh asparagus, creamy bechamel sauce and salmon fish:

I’m sure you’ll fall in love with it!

SERVES 4 PEOPLE

READY IN 45′

INGREDIENTS

10 fresh asparagus

water and coarse salt to taste

2 tablespoons extra virgin olive oil

1 teaspoon onion, chopped

1 slice smoked salmon

1/4 glass white wine, dry

1/2 glass mashed tomato

2 cups bèchamel sauce

salt and pepper to taste

11 oz pasta like “lumaconi” or “conchiglioni”

water and coarse salt to taste

2cups bèchamel sauce

butter to taste

STEP 1: BOIL ASPARAGUS

Peel the bottom of the asparagus, slice and cook them in boiling salted water for 10-12 minutes. Drain them.

STEP 2: COMBINE WITH SALMON

Place oil and onion in a non-stick pan and let golden. Add sliced salmon and cook until it gets lighter. Simmer with white wine until reduced, then add mashed tomato and asparagus. Cook for a couple of minutes, then save 2 spoonful of mixture for the decoration and use the remaining mixture for step 3.

STEP 3: ADD BECHAMEL SAUCE

Place asparagus and salmon mixture in a bowl and add bechamel sauce, salt and pepper.

STEP 4: COOK PASTA

In the meantime cook pasta in boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), following the instructions on the packaging. Finally drain.