Serves 4

1 Bunch Fresh Asparagus - approximately 12 spears -snap off the end and slice each spear in half lengthwise

25 grams olive oil

Zest and juice of 1 Lemon (use a washed, unwaxed lemon)

2-3 sprigs fresh marjoram - pluck the leaves off and discard the stems

50-60 grams grated parmigiano

55 grams unsalted butter

500 grams dry pasta - spaghettini or chitarra

Bring a large pot of well-salted water to the boil. Cook pasta to al dente.

While the pasta is cooking - in a saute pan, gently cook the asparagus spears in the olive oil, season with salt and pepper. Cook for 5-6 minutes over medium heat until tender and just slightly limp but the tips are still firm. Remove from heat.

In a large bowl place the lemon zest, juice, marjoram, parmigiano and butter. Add the asparagus and cooked pasta along with a few splashes of the cooking water. Toss together and serve immediately.