Butterfly Pasta With Smoked Salmon & Asparagus

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3/4 pound thin asparagus, trimmed

1 pound farfalle (butterfly-shaped) pasta

1 tablespoon olive oil or butter

1 cup onions, in small dice

3/4 cup fennel or celery, in small dice

1/4 cup dry white wine

1 1/2 cups half-and-half

6 ounces smoked salmon, in small dice

Chopped chives to garnish

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