Lumaconi pasta with salmon, asparagus cream and fresh cheese

for 4 portions

• 500 g lumaconi by Pasta Apulia
• 1 bunch of asparagus(500 g)
• 1 salmon fillet(300 g)
• 1 spring onion
• 3 – 4 spoons of fresh cheese
• 6 – 7 fennel seeds
• chives
• salt and pepper as needed
• extra virgin olive oil
• breadcrumbs

Cook the lumaconi by Pasta Apulia in salted water; once ready, let them drain and set aside.
Meanwhile, steam cook the asparagus. In a pan with 3 tablespoons of oil sauté the spring onion being thin sliced and the asparagus stalks cut into pieces; add the grounded fennel seeds, salt and pepper. Put the mixture in a blender and whip together with fresh cheese, add salt and keep the sauce aside.
In the same pan add a little oil and the salmon fillet, brown it on both sides, add two or three pinches of chives and asparagus tops, keeping some aside to decorate the dish; cook the salmon for the time it needs but don’t make it dry.
Now you just have to take atray and fill it with the lumaconi by Pasta Apulia. In a greased baking dish sprinkle breadcrumbs and chives. Drizzle with oil and bake in preheated oven at 200 °C for 10-12 minutes, when the bread begins to brown then the dish is ready.