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1
In a saucepan over low heat, melt butter.
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2
Sprinkle flour over melted butter and whisk it together.
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3
DO NOT BURN it!
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4
If necessary, remove it from the heat.
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5
Slowly add the wine and whisk it into the flour/butter mixture.
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6
Slowly add vegetable stock and whisk it into the mixture.
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7
Continue the whisking until the mixture comes to a boil.
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8
Once it is boiling, turn heat down very low.
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9
Slowly whisk the cream into the mixture.
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10
Add salt and pepper to taste.
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11
Add 3 tbsp chopped dill (save the other tbsp).
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12
Set the sauce aside.
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13
Cook the penne, then drain and rinse under cold water.
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14
Set penne aside.
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15
Snap flat ends off the asparagus.
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16
Cut each stem diagonally into 3 or 4 pieces.
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17
Place in a shallow pan with a bit of cold water and cover.
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18
Bring water to a boil and steam the asparagus only for a minute or two.
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19
The asparagus should still be very firm, just not hard.
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20
Remove asparagus from pan and run under cold water.
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21
Drain and set aside.
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22
Heat 1 tbsp oil in a pan.
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23
Add the strips of salmon and stir gently so as not to break the salmon too much.
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24
When salmon is changing to a pink colour, add the asparagus, sauce and cooked penne pasta.
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25
Continue to stir gently until all the ingredients are combined and hot.
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26
Serve immediately, using the 1 reserved tbsp of chopped fresh dill as garnish.
