Butterfly Pasta With Smoked Salmon And Asparagus

3/4 pound thin asparagus, trimmed
1 pound farfalle pasta
1 T olive oil or butter
1 cup diced onion
3/4 cup diced fennel or celery
1-1/2 cups half-and-half
1/4 cup dry white wine
6 ounces smoked salmon, sliced in thin strips
Salt and pepper to taste
Chopped chives for garnish

• Bring a large pot of salted water to a boil.
• Blanch the asparagus until mostly cooked, about 3 minutes.
• Remove with tongs or large mesh scoop and place in colander.
• Add pasta to boiling water and cook according to directions.
• Reserve 1/2 cup of the cooking water and then drain pasta.
• Meanwhile, heat oil or butter in a skillet over medium heat.
• Add the onion and fennel/celery and cook until tender, stirring occasionally, 10 minutes.
• Add the half-and-half and simmer for 3 minutes.
• Add the wine and return to a gentle simmer.
• Chop asparagus into 1/2 inch long pieces.
• At the last minute, add the salmon and asparagus to the sauce.
• Heat for barely a minute, then season with salt and pepper.
• Add the pasta to the sauce, stirring in some of the pasta water if necessary.
• Serve immediately in shallow bowls, garnished with the chives.

6 servings