Salmón de Chile Spaguetti with Ricotta and Asparagus
(Makes 4 servings)
Ingredients:
• 400 grs of Salmón de Chile, without skin
• 500 grs of fresh spaghetti
• 2 tbsp of olive oil
• 500 grs of fresh asparagus
• 2 tbsp of chopped parsley
• 200 grs of ricotta
• 1/2 cup of milk
• 3 tbsp of grated Parmesan cheese
• 1 tsp of fresh or dry dill
• Salt
• 1 tsp of capers
Preparation:
1. Heat the olive oil in a medium pan.
2. When hot, sauté the asparagus and salmon with dill and parsley, for 1 to 2 minutes. Add salt and pepper.
3. Add the cooked spaghetti (hot) and blend softly, adding the Parmesan cheese and lastly the ricotta in small pieces.
4. Sprinkle with capers and serve immediately.
