RECIPE Smoked salmon and asparagus pasta salad

When I think of spring -- and spring vegetables -- I think of asparagus. Growing up, my parents had a huge patch. The first sign of spring came with asparagus popping through the soil. Mom was always hopeful it would happen in time for Easter. In central Illinois, that didn’t happen this year, but there’s plenty of fresh asparagus popping up in grocery stores. Here’s a recipe from Today’s Dietitian for a Smoked Salmon and Asparagus Salad. Serve it to celebrate spring!

Servings: 6

3 ounces smoked salmon

1 small bunch fresh asparagus (about 20 spears)

8 ounces orecchiette pasta 1 1⁄2 tablespoons olive oil

Juice from 2 lemons

1 teaspoon crushed tarragon leaves, dried

2 teaspoons Dijon mustard 2 tablespoons feta cheese

Ground pepper, to taste

Bring a large stock pot of lightly salted water to boil over high heat. Cut salmon into thin strips, and set aside. Trim asparagus, and discard ends. Cut the spears, on the diagonal, into 2-inch pieces. Add pasta to boiling water, and cook al dente for 8 minutes. Drop asparagus into water during last 3 minutes of cooking. While pasta cooks, mix the oil, lemon juice, tarragon and mustard in a small bowl with a whisk. Drain pasta and asparagus into a colander, and immediately run under cold water. Transfer to a serving bowl. Pour the dressing over the pasta, and toss together Add salmon and feta, and mix gently. Top with ground pepper. Refrigerate for at least 1 hour before serving.

Per serving: 204 calories; 9 grams protein; 31 grams carbohydrates; 6 grams fat (1 gram saturated); 6 milligrams cholesterol; 2.5 grams fiber; 2 grams sugar; 340 milligrams sodium.