Cook the pasta according to package directions. When there are 4 minutes left in the cooking time, add the asparagus to the boiling water with the pasta. When pasta and asparagus are both tender, drain and put back in the pot. Stir in evaporated milk, Parmesan cheese, and pesto until smooth.

Meanwhile, cut the bacon into small pieces and fry until crispy. Remove from the pan and place on a paper towel to drain. Remove all but 1 Tablespoon of the bacon grease from the pan. Add the salmon to the pan and cook until golden on the bottom (about 4 minutes). Flip the salmon and cook an additional 3-4 minutes or until the salmon flakes easily. Remove from the skillet and cut into bite sized hunks. Add the salmon to the pasta. Stir in grape tomatoes and serve warm with crumbled bacon on top.