•	6 T mayonnaise

		•	1 1/2 T Dijon mustard

		•	1 1/2 T sour cream

		•	1 T chopped tarragon

		•	1 T lemon juice

		•	1 T poppy seeds

		•	2 C penne pasta

		•	1 1/2 lbs asparagus, trimmed and cut in 1 inch pieces

		•	1/2 C thinly sliced green onions

		•	4 ozs smoked salmon cut in pieces

		•	1. Whisk first 6 ingredients in bowl with S and P.

		•	2. Cook pasta al dente and drain well.

		•	3. Cook asparagus in pasta water until crisp-tender, then drain and do the cold water thing to stop cooking and set color. Reserve 1/4 C cooking water.

		•	4. Transfer pasta and asparagus to large bowl and add onions and salmon.

		•	5. Mix reserved cooking water with dressing and toss into salad.

		•	6. Season w/ S and P.

		•	7. Chill at least one hour.