1 small bunch thin asparagus, cut into bite-size pieces
12 ounces gemelli pasta
1/2 cup creme fraiche
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons chives, thinly sliced
4 ounces smoked salmon, chopped into bite-size pieces
Kosher salt and freshly ground black pepper, to taste
Heat a large pot of salted water to boil. Add asparagus and cook until bright green, about 1 minute. Use a spider to remove from the water and place in an iced bath to cool. Drain well. Cook pasta as directed on back of packaging. Drain well and rinse under cool water.
In a large bowl, whisk together creme fraiche, mayonnaise, lemon juice, chives, salt and pepper. Fold in pasta, asparagus, and salmon.
Serve right away or cover and refrigerate until ready to serve.