Yield: 4 Servings
8 ounces bow tie pasta
½ lb asparagus
4 tablespoons olive oil
1 teaspoon white wine vinegar
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
½ lb fresh salmon, cooked and flaked
4 tablespoons grated Parmesan cheese
Sprigs of fresh dill weed for garnish
Cook pasta according to package instructions; drain and set aside. Trim asparagus and cut into 1-inch pieces. Bring a pot of salted water to a boil; add asparagus and cook approximately 2-3 minutes; drain and immediately plunge in ice water to stop cooking and preserve color.
To make the dressing, whisk the oil, lemon juice and vinegar together. Stir in dill weed and lemon peel. Season to taste with salt and pepper.
Toss the pasta with the dressing. Add the asparagus pieces and flaked salmon, toss lightly. Transfer to a serving dish and sprinkle with Parmesan cheese. Garnish with sprigs of dill weed.