Ingredients: (4 servings)


Thick pasta (200 g)

Pre-cut smoked salmon (80 g) and shrimp

Huétor Tájar wild asparagus with cut stems in extra virgin olive oil (20 units)

Chopped parsley to taste

Olive oil (50 cl)

Garlic (1 clove)

Salt

WILD ASPARAGUS SALAD WITH SALMON AND SHRIMP

Preparation:


Cook the pasta in water with abundant salt and a tablespoon of oil for 8 minutes (al dente). Soak and cool.

Sauté the pasta in a pan with the sliced garlic and parsley. Next, lightly sauté the asparagus in the pan.

To make the salad, stand up the pasta and put the asparagus in the holes. Finish with salmon lardons, chopped parsley, and olive oil.

You don't need to use a vinaigrette, because the wild asparagus will provide the acidic touch the salad needs.

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