1. Cook the penne according to the package directions; drain and place in serving bowl.
2. In a large skillet, bring 1/2 cup water to a boil. Add the bouillon cube; stir until dissolved, then add the wine. Add the asparagus and salmon; poach until the fish is just opaque in the center and the asparagus is tender-crisp, 5-6 minutes. With a slotted spoon, transfer the salmon and asparagus to the serving bowl; reserve the cooking liquid. Flake the salmon into bite-size pieces.
3. In a medium bowl, beat the sour cream, mustard, salt, pepper, 3 tablespoons of the chives and the cooking liquid. Pour over the penne mixture; toss to coat. Sprinkle with the remaining 1 tablespoon of chives.