Baked Pasta with Asparagus and Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams White pepper
- salt
- 2 Tbsps butter
- 2 tsps Pastry flour
- 250 milliliters milk
- 125 milliliters Whipped cream
- lemons (Juiced, 1/2)
- 1 egg yolk
- peppers
- 1 pinch sugar
- 500 grams Tagliatelle
- 150 grams Smoked salmon
- 1 bunch Chives
Preparation steps
Peel bottom thirds of asparagus and trim off wood ends. Cut stalks into pieces and cook for 6-8 minutes in boiling salted water. Drain asparagus well.
Heat butter in a pan, add flour and saute briefly, stirring. Add milk and cream to the pan and simmer, whisking, for about 3 minutes. Whisk egg yolk with lemon juice and fold into the sauce. Season sauce with salt, pepper and sugar. Add asparagus to the sauce and heat through.
Cook pasta in boiling salted water according to package instructions until al dente. Cut salmon into strips. Rinse chives, shake dry and cut into small rings. Drain pasta well.
Combine pasta with asparagus and sauce, fold in salmon and chives. Spread in a greased casserole pan and brown under a hot broiler, watching carefully. Remove from the oven and serve.
