- 1 lb gemelli or other corkscrew pasta such as rotini or rotelle
- 1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
- 2/3 cup heavy cream
- 2 teaspoons finely grated fresh lemon zest
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips
- Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
- While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
- Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
- Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.