This recipe comes to me from Kristen A., who has this to say about the recipe:

This recipe was originally featured in the 1994 San Jose Mercury “Four
Star” series which focuses on celebrity gourmets. It is one of my very favorite recipes and I make a couple times a month – everyone always loves it. It’s so quick and easy and there’s usually plenty left over for the next day! I usually serve it with bread and a green salad and it’s just fabulous!

Ingredients

• 6 oz dry pasta (I like whole wheat spaghetti or angel hair)
• 1/4 cup extra virgin olive oil
• 2 tbsp butter
• 3 cloves garlic, finely chopped
• Juice from one large lemon
• 2 cups cooked, flaked salmon
• 1 lb asparagus^*, cut into 1.5 inch pieces (discard ends)
• 1/4 cup basil leaves, chopped
• 1/2 cup seeded tomatoes^**, chopped
• 1/4 cup fresh parmesan cheese, grated

Preparation

Cook the pasta in boiling, salted water, according to package directions. Meanwhile, heat the oil and butter in a saute pan and saute garlic briefly. Add the lemon juice, salmon and asparagus and saute for 5 minutes. Remove from heat. Drain pasta. In a large bowl, mix pasta with salmon, asparagus, garlic mixture, basil, tomatoes and parmesan. Serve immediately in warmed bowls. Garnish with additional basil and sprinkle with additional parmesan if desired.

Variation

^*You could really add any veggie, I have also tried zucchini, broccoli and artichoke hearts.

^**I have substituted sun dried tomatoes and that’s worked nicely but I prefer fresh tomatoes if on hand.