Farfalle: Smoked Salmon, Asparagus and Cream

• 200 g farfalle
• 150 g smoked salmon a small bunch of asparagus

Slice the salmon into strips about 5mm wide. Cut the asparagus in 3cm lengths, discarding the tough stalk end.

When the farfalle are a couple of minutes from being ready, add the asparagus to the boiling pot. In a smaller pan bring the cream and butter to a simmer, seasoned with nutmeg and black pepper (but no salt). Add a little ladleful of the pasta water as necessary. When the