Title: Chilled penne with asparagus, smoked salmon and poppy see
 Categories: None
      Yield: 4 Servings
 
      6 tb Mayonnaise
  1 1/2 tb Dijon mustard
  1 1/2 tb Sour cream
      1 tb Fresh tarragon; chopped
      1 tb Fresh lemon juice
      1 tb Poppy seeds
      2 c  Penne pasta
  1 1/2 lb Asparagus; tough ends
           -trimmed, 1/2" pieces
    1/2 c  Green onions; thinly sliced
      4 oz Smoked salmon; cut into 1/2"
           -pieces
 
  Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
  
  Cook pasta in large pot of boiling water until almost tender but
  still firm to bite. Add asparagus and cook until crisp-tender, about
  2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with
  cold water until cool. Drain well. Transfer pasta and asparagus to
  large bowl. Add green onions and smoked salmon. Mix reserved cooking
  liquid into dressing. Add to salad; toss to blend. Season with salt
  and pepper. Chill at least 1 hour and up to
        6    hours.