January 7th, 2010 
Tushar Mathur 
Ingredients
1/4 teaspoon salt
8 dried lasagna noodles
1 pound asparagus spears
1 8-ounce package reduced-fat cream
cheese (Neufchatel)
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
6 ounces thinly sliced smoked salmon
8 fresh chives (optional)
Preparation
Bring 3 quarts water to boiling in a large pot; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
Snap off and discard fibrous stem ends of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more.
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