Snip the hard ends of washed asparagus, cut 4-5 cm of the tops and shave the other parts of asparagus with a potato peeler into ribbons.
In a frying pan heat up the olive oil, add the asparagus tops and fry them for 2 min, put aside.
In the same frying pan fry over medium heat the seasoned salmon fillet for 5 minutes on each side (or a bit longer, if the fillet is thick).
Put the fish on a plate, flake it.
Cook the pappardelle in salted water as per packet instruction, 1 minute before the end of cooking add the asparagus’ ribbons; keep half a cup of the cooking water.
On a low heat warm up the pesto and cream, add the flaked salmon and the asparagus tops, heat up and gently stir with pappardelle and asparagus ribbons. If it is too dry, add a few tablespoons of pasta cooking water.