Step-by-step instructions

• Step 1: Preparation: Dice the onions and mince the garlic. Snap off the tough ends of the asparagus and cut the remaining asparagus into pieces about 3 cm long. Bring water to a boil for the pasta.
• Step 3: Heat oil in a wide skillet. Sauté the onions and garlic over medium heat. Deglaze with vegetable broth and cream, then season with salt and pepper. Let it reduce briefly.
• Step 3: Gently place the salmon cubes into the sauce, add the lemon zest and dill, and let everything simmer gently over medium heat for about 3–4 minutes.
• Step 4: Meanwhile, cook the pasta according to the package directions. Add the asparagus pieces to the pot 3 minutes before the pasta is done.
• Step 5: As soon as the pasta is al dente and the asparagus is cooked, remove both from the cooking water using a colander or tongs, add them directly to the salmon sauce, and gently toss to combine.
• Step 6: Add about 2–3 ladles of pasta water and the Parmesan, and gently stir everything together until creamy. Add more pasta water if needed. Season to taste with salt and pepper.
• Step 7: Sprinkle with more Parmesan and a little dill, and enjoy!