Orecchiette with asparagus and smoked salmon

Orecchiette pasta is a tiny disc-shaped pasta also known as "little ears." Use any pasta that will hold the sauce if you have a preference on shapes. Recipe from Kate Lawson.

1 pound orecchiette or corkscrew pasta such as rotini or rotelle

1 pound 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

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 pound 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. Serves 4.

Per serving: 606 calories; 18 g fat (10 g saturated fat; 27 percent calories from fat); 89 g carbohydrates; 61 mg cholesterol; 392 mg sodium; 22 g protein; 4 g fiber.

From The Detroit News: http://www.detroitnews.com/article/20130516/OPINION03/305160309#ixzz2TTOAM7ZX