Pasta with Asparagus and Salmon

Pat the salmon dry and season with salt. On a grill pan, cook the salmon from both sides for several minutes, so that it is cooked through but remains juicy and doesn't dry out.

Wash the asparagus, cut off the tips, and use a potato peeler to slice the stalks lengthwise into thin strips. Cut the remaining parts into smaller pieces.

Pour 2 liters of water into a pot, season with salt, and bring to a boil. Add the prepared asparagus and blanch until the asparagus strips are pliable. Drain immediately. Add crème fraîche, lemon juice, salt, and ground pepper to the asparagus.