Boil the Water: Start by bringing a large pot of salted water to a rolling boil over high heat. Prepare asparagus by trimming and cutting into 2-inch pieces.

Cook the Pasta and Asparagus: Add the bow tie pasta and cook until al dente, about 8-10 minutes. Add asparagus during the last 2 minutes of cooking.

Drain and Reserve Water: Carefully drain the pasta and asparagus, reserving about 1/2 cup of pasta water.

Simmer the Cream: In a skillet, pour in the heay cream over medium-high heat and simmer for 2-3 minutes until it thickens slightly.

Add Flavors: Stir in the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

Incorporate Lemon and Cheese: Lower the heat and mix in lemon zest, lemon juice, Parmesan cheese, and dill, seasoning with salt and pepper.

Combine Ingredients: Fold in the flaked salmon, warming through for 2-3 minutes, then add drained pasta and asparagus.

Adjust Sauce Consistency: Add reserved pasta water as needed to achieve desired creamy consistency. Serve immediately.