Remove from heat and add fresh parsley and lemon zest.
1 tablespoon fresh parsley, 1 lemon zest
Serve immediately.
Notes
Boil your pasta in the same water you blanched your asparagus - fewer dishes and no waiting for another pot to boil!
After cooking the asparagus, you may need to skim out any small pieces of asparagus left in the water.
Start on your sauce the last few minutes while the pasta is cooking. As soon as the pasta is done, drain and add straight to the sauce.
The cream will thicken slightly as it simmers. Stir often to avoid scorching.
When you add the pasta, it will absorb much of the cream. Add a bit of the pasta water if most of the sauce gets absorbed.
Toss lightly when adding fish and asparagus so you don't break up the pieces.
Taste sauce before adding salt. If your smoked salmon is salty, you might not need any additional salt.
Variations and Substitutions
Use any type of salmon - smoked salmon chunks, thin slices of smoked salmon or leftover salmon. This dish works well with salmon that isn't smoked too.
Canned tuna can be used in place of the pasta. Drain well before using!
Instead of asparagus, use peas or broccoli.
Lighten it up a bit by using ½ cup of heavy cream and ½ cup of pasta water.
Sprinkle with a bit of parmesan cheese before serving.