Penne with Salmon and Asparagus

In large saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, in 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until hot. Add asparagus, pepper, and 1/2 teaspoon salt, and cook 5 minutes or until asparagus is almost tender-crisp. Add shallot and remaining 1 teaspoon olive oil; cook 2 minutes longer, stirring constantly. Add wine; heat to boiling over high heat. Stir in chicken broth and heat to boiling. Place salmon slices in skillet; cover and cook until salmon turns opaque, 2 to 3 minutes. Remove skillet from heat; stir in tarragon. Drain pasta; return to saucepot. Add asparagus mixture; toss well.