Penne with asparagus, cherry tomatoes and smoked trout
- 200-250 g penne
- 200 g cherry tomatoes
- 200 g white asparagus
- smoked trout
- 200 ml cream 30%
- olive oil
- 1 tbsp butter
- bunch of chive
- sea salt
- ground black pepper
Wash and peel the asparagus, cut into 3-4 cm pieces. Tomatoes cut into quarters.
Peel the trout with skin and bones. Divide into pieces.
In a pan with high edges or a wide saucepan, melt a tablespoon of butter with oil.
Add tomatoes and asparagus to the hot fat and fry for 3-5 minutes. Season with salt and pepper. Add cream and mix everything. Fry for another 5 minutes until the sauce thickens.
At the same time, cook al dente pasta.
Add the cooked pasta to the sauce, preferably straight from the cooking water. Mix together and fry together for another 5-10 minutes. Season with salt and pepper to taste.
Finally, add the smoked trout and chopped chives.