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@HatBeard
get some:
farfalle pasta
single cream (elmlea half fat will work)
shallots
butter
lemon (unwaxed)
smoked salmon trimmings
asparagus
boil asparagus for couple of minutes then transfer to ice water to stop further cooking
cook pasta in asparagus water (save one cup of water when draining pasta)
in sauce pan soften finely diced shallots in butter with plenty of salt and pepper
add cream and heat to thicken but not boil
add grated lemon zest and cook for little longer
add some lemon juice stir, remove from heat
add drained pasta, salmon trimmings and asparagus and stir over gentle heat to warm through until salmon is slightly cooked (my personal preference) adding some of the water from the pasta to improve consistency/coverage of sauce.
inhale immediately, wonder why you didn't make more of it. consider making more, realise you can't be bothered to cut up any more shallots, watch tv.