Pasta With Smoked Salmon
In a small saucepan, bring the cream to a boil and let simmer to reduce to one cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about seven minutes or until they are tender; drain. Cut the salmon into strips. Grate one teaspoon of lemon zest and squeeze one teaspoon of juice from the lemon.