PENNE WITH ASPARAGUS  AND SMOKED SALMON
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1 pound thin asparagus, cleaned and sliced diagonally into same length as pasta Salt Cook asparagus in rapidly boiling salted water1 to 2 minutes, or until tender-crisp. Refresh under cold water and drain. 1 cup whipping cream 6 ounces smoked salmon, cut into 1/4-inch slivers ½ cup butter, diced Combine cream and smoked salmon in heavy saucepan and boil to reduce by half. Whisk in butter, piece by piece. 1 pound penne or other tube-shaped pasta 3/4 cup freshly grated parmesan cheese, divided 3tablespoons chopped parsley or chives Just before serving, cook penne in lightly salted water according to package directions or until al dente. Add asparagus to heat. Drain pasta/asparagus and place in large serving bowl. Add salmon-cream mixture and half the cheese and toss well. Sprinkle with parsley and serve at once. Serve remaining cheese on side. Makes 6 to 8 main course servings   From Food Day Magazine