Baked penne with asparagus and salmon

Name: Baked penne with asparagus and salmon
Prep time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Irish smoked salmon; 500 g green asparagus; ½ tsp paprika; 1 bunch chives; a little nutmeg; a little pepper; 1 tsp salt; 1 tbsp lemon juice; 3 eggs; 100 g grated Sbrinz; 2 dl milk; 150 g cream quark; 250 g pasta (e.g. penne)

Ingredients

4 person

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Gratin

500 g green asparagus, lower third peeled

250 g pasta (e.g. penne)

salted water, boiling

200 g Irish smoked salmon (organic), torn into pieces

1 bunch chives, finely chopped

½ tsp paprika

a little pepper

Sauce

2 dl milk

150 g cream quark

3 eggs, beaten

1 tbsp lemon juice

100 g grated Sbrinz

1 tsp salt

a little pepper

a little nutmeg

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Utensils

One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

Gratin

Cook the asparagus and penne in salted water until just al dente, pour away the liquid, rinse in cold water, drain, transfer to the prepared dish. Mix in the salmon and chives, season.

Sauce

In a measuring cup, whisk together the milk, quark, eggs, lemon juice and half of the Sbrinz, season. Pour the sauce over the gratin, sprinkle the remaining Sbrinz on top.

Bake

Approx. 25 mins. in the lower half of an oven preheated to 200 °C.

How-tos

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4 person

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Baked penne with asparagus and salmon

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