Summer prawn and asparagus spaghetti

Place a saucepan of water with a good pinch of salt on a high heat and bring to the boil.

Prepare the asparagus by snapping off the hard ends at the base of the stalks, discard, then cut the stalks into slices at an angle, about 4cm (2in) long.

Once the water is boiling, add the dried spaghetti, stir and cook for 7 minutes, then add the asparagus and cook for 2-3 minutes longer, then drain, reserving 50ml (2fl oz) of the cooking liquid in the pot with the pasta and asparagus.

Place the creme fraiche in a saucepan on a high heat. When hot, add the prawns, season with salt and pepper and cook for 1-2 minutes until the prawns are just cooked.

Add the spaghetti and asparagus to the pan, then add the lemon juice and parsley.

Stir together, taste for seasoning, add more lemon juice if necessary. Then serve immediately.