1 bunch asparagus, cleaned and trimmed
1 box pasta, cooked and drained~ one cup pasta liquid reserved
1/4 cup butter
1/2 cup olive oil + extra for asparagus
1 TBS lemon zest
1/2 cup lemon juice, freshly squeezed
2 TBS capers, drained and rinsed
2/3 cup Parmesan cheese
salt and pepper
1 cup cooked salmon, flaked
3 TBS fresh parsley, rough chopped
Heat oven to 400 degrees. Wash asparagus and pat it dry with a paper towel. Put the asparagus on a large rimmed baking sheet and drizzle with 1 TBS olive oil. Salt. Oven roast for 20 minutes. When cool enough to work with cut into bite-size pieces.
Cook pasta, drain reserving 1 cup of cooking liquid and set aside.
Meanwhile, in a large skillet heat butter and olive oil. Whisk in lemon and capers. Heat till the liquid comes to a simmer. Add cooked salmon and warm. Add pasta, cheese and asparagus to the skillet and toss to coat and warm. If the pasta is too dry add just enough pasta water to make a lovely loose sauce. Sprinkle with fresh parsley.