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1
Trim asparagus and diagonally cut into 1/4-inch-thick slices.
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2
Finely chop shallots.
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3
Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
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4
Cut salmon into 2 x 1/2-inch strips.
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5
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta.
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6
Have ready a bowl of ice and cold water.
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7
Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
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8
Reserve water in pot over low heat, covered.
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9
Drain asparagus and set aside some asparagus tips for garnish.
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10
In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
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11
Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
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12
Stir in 2 tablespoons lemon juice and remove skillet from heat.
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13
Return water in pot to a boil.
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14
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
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15
Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
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16
Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
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17
Serve pasta garnished with reserved asparagus tips and remaining salmon.
