Home >  Lifestyle >  Food

A wonderful combination.

• 1 pound dried penne pasta
  
• 8 ounces smoked salmon, cut into strips
  
• 2 heaping tablespoons chives, chopped
  
• Zest of 2 lemons
  
• Juice of 1 lemon
  
• 1 bunch asparagus, trimmed
  
• 4 tablespoons extra-virgin olive oil
  
• Salt and pepper to taste

Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water. Dress with the oil and reserve. Blanch the asparagus in salted water until al dente. Rinse under cold water, drain and reserve. Save a few asparagus tips for the garnish. Mix all ingredients together and place on a platter. Decorate with reserved asparagus tips. Serve on the same day at room temperature. Serves 8.

Adapted from the original by Anna Venturi

Thursday, September 12, 2002