1~  1  1/2 lb salmon fillet


1 lb asparagus, rinsed and woody ends cut off

2 TBS olive oil


1 ~ 12 oz. box bow tie pasta, cooked as directed on the box and drained (reserve 1 cup of pasta liquid)
4 TBS butter
6 TBS flour
1/4 tsp salt
dash of pepper
1/4 tsp dry mustard
2 cups warmed milk (I use 1%)
1 cup half and half (I use fat free)
1 egg yolks
1/4~ 1/3 cup cream sherry (I use Harvey's Bristol Cream)
1/4 cup toasted pine nuts
2 TBS chopped chives
1 TBS chopped parsley

Preheat oven to 400 degrees.
Put rinsed and cut asparagus on a large rimmed baking sheet and sprinkle with olive oil and salt. Roast for 15-20 minutes until just slightly browned. Remove from oven and set aside.

Meanwhile, poach salmon in a large pan of simmering water with the juice of 1 lemon. DO NOT OVERPOACH! I leave the center of my fillet slightly pink, it will continue to poach. Remove from the pan to a plate and tent with foil.

Wipe out the large skillet and melt the butter over a medium heat. When the butter is melted, sprinkle the flour over the butter and stir to combine. Cook for 3 minutes and add the dry mustard,  1/4 tsp salt and a dash of pepper.

Slowly add the warmed milk and whisk. Add the half and half and whisk. Continue to stir until the sauce thickens. 

Whisk the egg in a large bowl until creamy and yellow.
Spoon out 1 cup of the hot sauce into the egg in a steady stream, whisk the egg mixture vigorously!

Add the mixture to the sauce and whisk.  Cook until thick and hot. Remove from heat and add the cream sherry. If the sauce is too thick add enough of the reserved pasta water to give it the right consistency.
Return to the heat and cook for a couple of minute longer.

Flake the salmon into large chunks and cut the asparagus into 1 inch pieces. 

Put the bow tie pasta into a big bowl. Add the sherry cream sauce. Gentle toss in the flaked salmon and asparagus. Gently mix without breaking apart the salmon.

Plate in large shallow bowls. Sprinkle with pine nuts and herbs.