Penne With Salmon, Green Asparagus, Tarragon And Mascarpone Foam - cooking recipe

Ingredients

3 tbsp lemon juice
1 lb asparagus, trimmed and halved lengthways
8 oz penne
3 tbsp oil
1 None onion, finely chopped
1 None red chili, deseed and cut into thin strips
1/3 cup dry white wine
1 lb skinless salmon fillet, cubed
3/4 cup mascarpone cheese
1 bunch tarragon, finely chopped, few leaves reserved for garnish

Preparation

Add the lemon juice to a pan of water, bring to a boil, add the asparagus and cook for 3 mins. Strain, reserving 1 1/4 cups of the cooking liquid. Cook the pasta according to the package instructions.
To make the sauce, heat 1 tbsp of the oil in a saucepan, add the onion and chili and saute until translucent. Add the reserved asparagus cooking liquid and wine and simmer for about 6 mins.
Meanwhile, heat the remaining oil in a pan and cook the salmon for 3-4 mins, turning regularly. Add the asparagus just before the end of the cooking time.
Stir the mascarpone and tarragon into the sauce, then process until smooth and foamy using an immersion blender. Season to taste. Combine pasta, salmon and asparagus, top with sauce and arrange on plates. Garnish with the reserved tarragon.