Fettucine With Salmon And Lemony Asparagus Sauce

1 lb. pkg uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut with angle into 1 1/2-inch pieces
1 lemon zested and juiced, in separate bowls
1 cup light cream
1 lemon cut into thin wedges
1 Tbsp olive oil
1 1/2 skinless salmon fillet, cut into 1 1/2-inch chunks
1 oz. Parmesan cheese, finely grated

Bring a large pot of water to boiling and add 2 teaspoons salt, then add fettuccine, bring back to a boil, reduce heat and cook 3 minutes less than time directed on package, then add asparagus and cook 2 more minutes; Put colander in large bowl and drain spaghetti/asparagus through colander, reserving liquid; set aside.
Into small bowl, put the lemon zest, add the cream, stirring to combine.
Into another small bowl, put the lemon juice.
In the pot spaghetti was cooked in, add oil and salmon pieces, cooking over medium heat until salmon just turns opaque, about 4 or 5 minutes, stirring constantly.
Add to the pot with salmon the pasta/asparagus, cream/zest mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
Over medium heat, cook a couple more minutes, until pasta is tender, but still al dente.
If mixture seems too dry, ladle in a bit of the reserved pasta water, stir until sauce coats the pasta well, but doesn't get watery. Sprinkle on Parmesan cheese and toss.
Serve hot in pasta bowls with lemon wedges and more Parmesan cheese if desired.
Serves 4 to 6.