Break ends off asparagus spears. They will assist the cook by snapping off where they are inedible. Throw away inedible pieces. Peel the spears halfway up to the tips. Only the lower part of the asparagus needs peeling. Steam the spears over boiling water for 5 minutes.When cool enough to be workable, cut into 1 inch pieces.
Cook linguine according to package directions until
tender but al dente.
While pasta is cooking, melt butter in large skillet over medium heat. Add asparagus pieces and cook, stirring, just to coat with butter, about 1 minute. Stir in heavy cream and grated zest of lemon, and heat through. Add the smoked salmon, chives and parsley. Season with salt and freshly milled black pepper to taste.
Drain pasta and put in serving bowl. Pour the sauce over the pasta, toss to combine and serve immediately.
Serves: 8 as a side, 4 as a main course.
Contributor: Eric Simon
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