Spaghetti with Salmon and Asparagus in White Sauce
1.
Dice the salmon fillet and dice the asparagus. Cut the broccoli into small pieces with scissors.
2.
Stir the asparagus with a little olive oil and garlic powder in the pan, then stir the sliced salmon diced in the pan, then add a little black pepper to the pan and set aside.
3.
Fry the diced salmon and asparagus at the same time, boil the pasta in white water and add a little salt. The pasta is boiled for about 7 minutes according to the instructions.
4.
This step is very important because the white sauce I recommend is 100% successful. Two spoons of flour and a little milk are first stirred clockwise until there are no flour particles into a viscous white sauce (very important). Then pour the viscous white sauce into the pot and add three sliced cheese cubes, stir until the white sauce is thick, stir fry with the prepared salmon and asparagus (adjust the white sauce concentration appropriately, if you feel too Thick, you can add a little more milk) The broccoli is blanched and added to the wok.
5.
Finally, start the pot, pour the white sauce salmon and asparagus on the pasta, sprinkle a little seaweed rosin powder, mix well and start eating ^_^.
Tips:
I personally don't recommend to fry the flour first, then add milk and stir in the pan as it will make it uneven.
It is recommended to stir the flour and milk to a thick juice for later use.
Adding cheese slices is very important.
