3/4 lb. fresh salmon
15 spears asparagus
1 pkg. wild mushroom pasta
2/3 c. olive oil
1/2 c. freshly grated Parmesan cheese

1. Poach salmon until done and flake.

2. Cook asparagus until crisp tender. Cut into 1 inch pieces.

3. Cook pasta according to package directions.

4. Toss pasta and oil. Add all other ingredients.