Yield: 4 servings.
2 cups long pasta (fettuccini, linguine, thin or angel hair variety)
1/4 lb. smoked salmon
1 cup minced asparagus
1/4 cup unsalted butter
2 Tbsp. chopped fresh parsley
1 cup light cream
3 tsp. flour as needed, freshly ground black pepper
3/4 cup grated Jarlsberg cheese
Cook pasta according to package directions. Drain pasta (reserve about 1/4 cup water). Return pasta to cooking pot and toss with reserved water to keep from sticking. In small skillet, stir-fry salmon with asparagus in butter. Add parsley and cream. Simmer, over low heat, 5 minutes, whisking in flour. Add pepper to taste.
Place cooked pasta on plates and pass the sauce. Sprinkle with cheese. Serves 4.