Salt
1 pound dried pasta
3 cups asparagus, tough ends snapped, spears cut into 1-inch pieces
1 cup chicken broth
1 cup 2-percent evaporated milk
2 large garlic cloves, minced
1 1/2 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling
12 ounces cooked salmon, cut into 2-inch chunks
1 teaspoon finely grated lemon zest
1/4 cup chopped fresh dill
Ground black pepper
Bring 2 quarts water and 1 tablespoon salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook, partially covered and stirring frequently to prevent sticking, until just tender. Add asparagus during the last 5 minutes of cooking.
Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy-hot, 3 to 4 minutes; let stand for a couple of minutes.
Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes.
Stir in parmesan, salmon, lemon zest and dill. Add salt and black pepper to taste and simmer to blend flavors, about 5 minutes.
Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of parmesan.
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