Boil water in a big pan with optionally some salt.
Chop the peeled asparagus in pieces of about 4 cm.
Add the penne and the pieces of asparagus in the boiling water and cook them for 10 minutes.
Drain the penne with asparagus.
Rasp the lemon peel and squeeze the lemon.
Stir the ricotta with the lemon juice, 1 tablespoon of lemon juice and the salmon through the penne with asparagus and heat this carefully stirring for 2-3 minutes on medium fire until the salmon is just done.
Season with salt and pepper and stir half of the basil powder.
Serve the penne with asparagus and salmon on four plates and sprinkle with the rest of the basil .