Heat the butter in a pan and fry the finely chopped spring onions briefly on it. Add wine, sour cream and nutmeg, bring to a boil and cook for 3 minutes until thickened. Now add the chopped dill and lemon juice and the sauce is ready. Boil the bean pods for 2 minutes in boiling water and drain. Pour cold water over them and let them cool down, then peel off the outer skin and cut them into pieces.
Cook the pasta according to the instructions in salted water. Three minutes before the end of cooking, add sliced asparagus and cook (al dente). Then we pour the water, leaving part of it aside. Finally, add pieces of smoked salmon and beans to the pasta and asparagus and cook briefly (about 3 minutes) on the plate. We can also add a little water, if necessary. Pasta with asparagus, salmon and beans and prepared sauce can be served.