for 4 person

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

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.

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