Inspired by "Good Food" magazine, May 2010 issue.
8-10 asparagus spears, wooden ends removed, spears halved
cup of peas (I used petit pois)
zest and juice of one lemon
tsp of Dijon mustard
4 tbsp olive oil
handful of fresh chives
few parmesan shavings
freshly ground black pepper
Cook the pasta, adding the vegetables - for last 5 minutes bottom parts of asparagus, for last 3 minutes asparagus heads and for last minute peas.
Meanwhile mix olive oil with lemon zest, juice and mustard and warm through until smooth. Season with salt and pepper.
Drain the pasta and veg, adding 4 tbsp of the water to the sauce. Reheat the sauce, adding most of the chives (I cut them with scissors), add the pasta and veg to the sauce and toss everything together.
Divide between two plates or bowls and top each with some more chives and parmesan shavings. Sprinkle with some more pepper if required and serve immediately.