In a pot of boiling salted water; cook fettuccine for about 6 minutes or until al dente. Drain and keep warm.
Meanwhile, in a large, deep skillet, melt butter over medium heat. Sauté asparagus for 3 minutes. Add cream, lemon zest, salt, and pepper; bring to a boil.
Add pasta and smoked salmon; toss well to coat. Remove from heat and toss with chives and parsley to serve.
Pea Variation: Substitute 2 cups (500 mL) fresh or frozen peas for asparagus.