Penne With Salmon And Asparagus

• 1 (16 ounce) package penne rigate or (16 ounce) package bow tie pasta
• 3 teaspoons olive oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 large shallot, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 lb skinless salmon fillet, cut crosswise into thirds then lengthwise into 1/4-inch thick slices
• 1 tablespoon chopped fresh tarragon

1. In a large saucepot, cook pasta as label directs and then drain.
2. Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
3. Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
4. Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
5. Add wine; heat to boiling over high heat.
6. Stir in broth and heat to boiling.
7. Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
8. Remove skillet from heat and stir in tarragon.
9. In a warmed serving bowl, toss pasta with asparagus mixture.

penne rigate, olive oil, salt, freshly ground black pepper, shallot, white wine, chicken broth, salmon fillet, tarragon

Taken from www.food.com/recipe/penne-with-salmon-and-asparagus-24881 (may not work)