Tagliatelle with smoked salmon

Ingredients for 2 persons:

120 g fresh Asparagus (frozen in ok if not available fresh)
100 g smoked Salmon cut in thin slices and keep some for the topping)
30 g butter, 1 onion diced very small
1 clove garlic crushed 2 tablespoon Cognac
1 cup cream 1 teaspoon Tomato paste
a dash Tabasco sauce spring fresh Dill (cut thinly)
250 g Tagliatelle pasta 1 teaspoon capers
fresh baked bread a lots of Parmesan cheese οn the side.

METHOD

Cut asparagus into 1 inch lengths and steam until tender to the bite, then drain. Heat butter and add onions and garlic just until they are soft (shiny), then add the cognac and cook for about 1 minute, stir in cream, add Tomato paste and Tabasco sauce and simmer slightly for about 5 minutes (until it is the thickness you like). Add Asparagus and and the dill and Salmon then put aside keeping it warm.
Boil pasta in a large pan of boiling water to your liking. Serve immediately with sauce over the pasta and decorated with springs of dill, some salmon strips and capers.

Recipe from: Chef Margit " Lake Obabika Lodge" - Toronto, Ontario