This recipe I made for the first time for Valentines day 18 years ago for my husband. It has been one of our favorite dishes ever since.
Ingredients (serves 2):
1 teaspoon chicken stock
100 g asparagus spears, chopped
1 tablespoon olive oil
25 g butter
1/2 clove of garlic
1 glass of white wine
90 ml double cream
2 tablespoons dill, chopped (optional)
1 tablespoon parsley, chopped
100 grams sliced smoked salmon
350 g fresh tagliatelle or spagetti
Bring a large pan of water to boil, add the tagliatelle and cook for 4 minutes or until it is al dente, then drain in a colander. Heat the olive oil and the butter in a pan, add the garlic and asparagus and gently sauté for about 5 minutes. Stir in the wine, bring to the boil and simmer until reduced a little. The stir in the cream, chicken stock, herbs and salmon, season with salt and pepper and gently simmer for 5 minutes. Drain the tagliatelle, stir in the sauce and serve with a green salad.