Blanch the asparagus in a pot of salted boiling water until just cooked. Refresh in ice-cold water to retain their bite and colour.

Bring a large pot of water to a rolling boil, add a generous pinch of salt and a splash of olive oil and cook your pasta until al dente.

While this is happening, make your sauce. Mix the cream, grated parmesan, lemon zest and juice. Season with a few grindings of One for All and add extra seasoning to taste. Toss the hot pasta through the cream mixture, including a tablespoon or 2 of the hot pasta water. Fold in the basil and asparagus.

Check the seasoning and serve immediately with shavings of parmesan.

Tip: For a low-fat version you can use reduced fat cream.