Salmon, Smoked Salmon, Avocado and Asparagus Pasta 

Total time: 30 minutes
   I used cold-smoked, moist, Irish smoked salmon, but use any type you like.  It will cook, ever so slightly, while it warms with the pasta.

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) pasta
• 5oz (150gr) smoked salmon
• 5oz (150gr) fresh salmon
• 12oz (360gr) asparagus 
• 3oz (90gr) cherry tomatoes,  about 2/3 cup
• 1 avocado
• 1/2 medium leek
• 2 tbs snipped chives    substitute 1 tbs dried
• 2 tsp snipped tarragon  substitute 1 tsp dried
• 2 tbs fresh lemon juice, divided,  juice from 1/2 lemon, save the other half
• 2 tsp cooking olive oil
• 1 tbs salad olive oil

 Instructions:

• Cook pasta according to package instructions. Drain.
• Poach salmon: 
• Put fresh salmon into a small skillet. Add enough water to come half way up the sides of the fish. 
• Add 1 tbs lemon juice. Cover and simmer, 8 - 10 minutes, just until it turns opaque and flakes easily. 
• Remove, drain and break into large chunks.
• Blanch asparagus: 
• Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk.
• Cut asparagus in 1 1/2 inch (4 cm) lengths.
•  Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white.
•  Drain and immediately rinse with cold water.
• The rest:
• Slice leek. 
• Cut tomatoes in half. 
• Cut avocado into cubes. 
• Slice smoked salmon.
• Snip herbs.
• Sauté leek in cooking olive oil for 3 minutes.
• Add blanched asparagus, sauté 3 minutes longer.
• Add smoked salmon, tomatoes, herbs, remaining lemon juice, salad olive oil, and warm slightly, stirring gently. 
• Add drained pasta, avocado, poached salmon, stir gently.  Serve warm or at room temperature.