Colorful Pasta Salad

6 ounces pasta shapes
8 ounces asparagus
salt and pepper
4 tablespoons olive oil
1 teaspoon white-wine vinegar
grated zest and juice of 1/2 lemon
2 tablespoons chopped chervil, or parsley
6 ounces salmon, poached, skinned, boned and divided into large flakes
1 tablespoon freshly grated parmesan cheese

Cook the pasta as directed on the package. Drain and rinse well, then set aside.

Trim the asparagus. Remove and reserve the heads and cut the stalks at an angle into 11/2-inch pieces. Bring a pan of salted water to a boil. Add the stalks and cook for 3 minutes or until tender. Remove with a slotted spoon. Add the asparagus heads to the pan and cook for 2 minutes. Drain and set aside.

To make the dressing, beat the oil, vinegar and lemon juice together. Stir in half the herbs and the lemon zest. Season to taste.

Toss the pasta in the dressing. Add the asparagus stalks and salmon and toss gently. Transfer to a serving dish. Arrange the asparagus heads on top and sprinkle the remaining herbs and the Parmesan over.

SERVES 4