Cook the asparagus and penne in salted water until just al dente, drain, rinse in cold water, drain again, transfer to a deep, greased ovenproof dish (approx. 2 1/2 l). Stir in the salmon and chives, season.
For the sauce
Combine the milk, quark, eggs, lemon juice and half of the Sbrinz, mix well and season. Pour the sauce over the bake, top with the remaining Sbrinz.
Place on a baking tray and bake for approx. 25 mins. in the lower half of an oven preheated to 200°C.