Squid Ink Pasta with Salmon and Asparagus
Rinse asparagus and remove woody ends. Cut asparagus stalks into long pieces and blanch for 10 minutes in boiling salted water, then remove and drain well. Rinse salmon fillets, pat dry and cut into narrow strips. Peel onion and chop finely. Heat 3 tablespoons oil and 1 tablespoon butter in pan and gently sauté onion with chile strips. Add salmon and cook over low heat while stirring. Stir in asparagus and season with salt and pepper.
Cook squid ink pasta in plenty of salted water until al dente and drain. Add pan contents to noodles, briefly mix, transfer to plates and serve immediately.