- 1 lb asparagus cleaned and cut diagonally into 1 1/2 inch lengths
- 1 cup cream
- 8 oz smoked salmon (not lox) flaked into small pieces
- 1/2 cup butter cut into cubes
- 1 lb penne pasta
- 3/4 cup parmesan cheese grated
- 1/4 cup chives chopped
- salt and pepper to taste
Cook asparagus in boiling salted water until it is tender/crisp. Drain and cool quickly in cold water. Drain and set aside.
In a sauce pan, combine cream and salmon. Bring to a boil and reduce by half. Remove from heat and whisk in butter a couple of cubes at a time. Set aside but keep warm.
Cook pasta according to its package directions. Add asparagus to the (pasta) pot just before the pasta is al dente to heat it. Drain and pour into a large bowl. Add cream and salmon mixture, half of the cheese, and half of the chives. Toss and adjust seasoning. Top with remaining cheese and chives.