Penne bake with asparagus and salmon

Penne bake with asparagus and salmon

Total: 50 Min. | Active: 25 Min.
Nutritional value / people: 617 kcal
, Fat: 26 g
, Carbohydrate: 51 g
, Protein: 39 g


4 people


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

Penne bake

500g green asparagus, lower third peeled, cut into pieces approx. 4 cm long
250g pasta (e.g. tagliatelle)
salted water, boiling
200g Irish smoked salmon (organic), torn into pieces
1bunch chives
½tsp paprika
a little pepper

For the sauce

2dl milk
150g cream quark
3 eggs
1tbsp lemon juice
100g grated Sbrinz
1tsp salt
a little pepper
a little nutmeg
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How it's done

Penne bake

Cook the asparagus and penne in salted water until just al dente, drain, rinse in cold water, drain again, transfer to a deep, greased ovenproof dish (approx. 2 1/2 l). Stir in the salmon and chives, season.

For the sauce

Combine the milk, quark, eggs, lemon juice and half of the Sbrinz, mix well and season. Pour the sauce over the bake, top with the remaining Sbrinz.

Place on a baking tray and bake for approx. 25 mins. in the lower half of an oven preheated to 200°C.


Peeling asparagus

Peeling asparagus

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