Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.

Finely slice the remaining stalks, discarding the woody ends.

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.

Add the sliced asparagus stalks, and toss occasionally until the pasta's ready.

Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.

Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.