Boil a pan of water ready to cook the tagliatelle.
Heat the olive oil in a large frying pan and fry the onion until soft. Add the asparagus tips (and any other veggies you wish to use such as mushrooms) and cook until softened.
Pour in wine, cream and chicken stock until you have a nice sauce consistency. Taste and add salt and pepper if required.
Put the tagliatelle on to cook; it will only take a few minutes.
Add the sliced smoked salmon to the sauce and cook through.
When the tagliatelle is cooked, drain off the water and put the tagliatelle into the pan with the salmon. Ensure all the pasta is coasted with the sauce and its all piping hot. Then it's ready to serve – just sprinkle with a little fresh dill.