This is a lovely light springtime pasta dish using fresh asparagus, smoked salmon,  dill and chives.  Great for lunch on the deck or light supper. It works well with fresh egg pasta or with spaghetti or linguini from the supermarket. For a richer dish, you can add the flesh of an avocado, cut in crescent shapes.

Serves 2

Cook the pasta in a large pan of boiling salted water.  Three minutes before end of cooking time, throw in the asparagus pieces.  Remove from heat and drain well.
While pasta cooks, combine the garlic and olive oil in a serving bowl.  Stir in the hot pasta and asparagus, tossing well to coat with oil.
Toss through the remaining ingredients, check seasoning,  and serve immediately.

Tip: If using fresh egg pasta, try it with different flavourings eg. red capsicum or saffron.  Flavoured olive oils are available at gourmet food stores, or use lemon myrtle -infused macadamia oil.