What you need:
– 2 servings of spaghetti pasta
– 200g salmon fillet
– 12 stalks of asparagus
– 1 tomato, sliced
– 3 tbsp of olive oil
– 1/8 cup minced garlic
– 1/3 cup chopped fresh parsley
– chili flakes
– 1/2 tsp of coarse sea salt
– salt and pepper
Cook spaghetti according to the instructions on the packaging. Set aside.
I usually choose thin stalks of asparagus because sometimes with thick ones, the stems are hard. I use a peeler to peel off the rough skin on the lower part.
Chop off the ends of the asparagus. Cut and separate the flowery part of the asparagus. Prepare a pot of boiling water and put in the lower part of the asparagus first. Let it cook for 4 minutes and then put in the flowery part and cook for another 2 minutes. Drain. Chop the lower asparagus part into 1/2 inch in size.
Slice the salmon fillet into cubes and season with salt and ginger powder.
In a pan, sauté the garlic until fragrant. Be careful not to burn. Add the sea salt and the salmon cubes and stir fry until they are a little done. Add the chopped asparagus, sliced tomatoes, and chopped parsley. Then, add the chili flakes, quantity depends on whether you like it mild or extra spicy. Turn off the heat. Lastly, add the cooked spaghetti and mix thoroughly. Season with some salt and pepper to taste. Bon appetit!