Pasta with Asparagus and Salmon

INSTRUCTIONS

• 1
  Pat the salmon dry and season with salt. Grill the salmon on both sides for a few minutes, ensuring it is cooked through but remains juicy and does not dry out.
• 2
  Wash the asparagus, cut off the tips, and use a potato peeler to slice the stalks lengthwise into thin strips. Chop the remaining parts into smaller pieces.
• 3
  Pour 2 liters of water into a pot, add salt, and bring to a boil. Add the prepared asparagus and blanch until the asparagus strips are flexible. Drain immediately. Add creme fraiche, lemon juice, salt, and ground pepper to the asparagus.
• 4
  Cook the pasta al dente according to the package instructions. After cooking, drain and reserve some of the water. Add the pasta to the sauce, add a few tablespoons of pasta water, and heat through.
• 5
  Serve sprinkled with grated lemon zest.