• 3 oz (90 g) Heritage Smoked Salmon, cut into 1.5 x .25-inch strips
• 2 tbsp (30 ml) unsalted butter
• 2 tbsp (30 ml) extra-virgin olive oil
• ½ red onion, cut lengthwise into thin slices
• 1 bunch asparagus, rinsed, trimmed, diagonally cut into 1- to 1.5-inch lengths
• Freshly ground black pepper
• 16 oz (480 g) penne pasta
• 2 tbsp (30 ml) fresh dill

1. Heat the butter and oil in a large skillet. Add the onion and cook, stirring over low heat until tender, about 5 minutes. Do not brown. Add the asparagus and stir-fry until crisp-tender, about 5 minutes. Remove from the heat.
2. Add the salmon to the skillet and stir to blend. Sprinkle with pepper to taste.
3. Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain the pasta and return it to the pot.
4. Add the asparagus mixture and dill. Toss to blend.
5. Spoon into a large serving bowl and serve immediately.

Serves 4