Bring a large pot of water to a boil. Add the asparagus and cook 1 minute. Scoop the asparagus out, cool in ice-cold water, drain well, and set aside. Cook the pasta in the boiling water until just tender, about 8 minutes. Drain well, cool in ice-cold water and drain well again. Combine the mayonnaise, sour cream, mustard, garlic and dill, tarragon or chives in a salad bowl. Add the asparagus, cooked pasta, salmon, salt and pepper and mix to combine. Cover and store in the fridge until ready to serve.
Note: Hot smoked salmon is fully cooked and firmer than cold smoked salmon (also referred to as lox) and is available in our seafood department showcase.