Instructions

• Method
• Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender.
• Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water.
• Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth.
• Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce.
• Divide between four plates and serve with extra Parmesan.