Asparagus and Salmon Pasta

Pat the salmon dry with a paper towel and season with salt. Cook both sides in a grill pan for a few minutes until cooked through but still juicy and not dry. Once done, break it into bite-sized pieces.

Wash the asparagus, cut off the tips, and slice the stalks lengthwise into thin strips with a vegetable peeler. Chop the remaining parts into smaller pieces.

Bring 2 liters of water to a boil in a pot, season with salt, then add the prepared asparagus. Blanch until the asparagus slices are flexible. Drain immediately. Add the creme fraiche, lemon juice, salt, and ground pepper to the asparagus.