Large Spirals con gamberi e asparagi

Bring a large pot of salted water to a boil.

Peel your asparagus with a peeler and snap the bottoms off. Then divide your asparagus stems into chunks, keeping the spear intact. Finely chop your spring onion.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced spring onions and sauté for 1–2 minutes. Stir in the asparagus stalks and cook for another 2–3 minutes. Add the asparagus spears and prawns, cooking for 1–2 minutes until the prawns turn pink and are just cooked through. Finish by stirring in the garlic.

Pour in the white wine to deglaze and allow it to reduce for 1 minute, scraping up any delicious bits from the bottom of the pan.

Cook the pasta according to the package instructions until al dente. Once cooked, reserve about 1 cup of pasta cooking water, then lift the pasta directly from the water using tongs or a slotted spoon, transferring it straight into the sauce.

Once the wine has reduced, add the cooked pasta directly into the skillet with the prawns, asparagus, and spring onion mixture. Toss everything together gently, adding a little reserved pasta cooking water if the sauce needs loosening.

Off the heat, stir in the lemon zest & juice and a little more pasta water if needed to create a silky sauce. Drizzle with olive oil and top with chopped chives. Season with salt and freshly ground black pepper to taste.

Divide the pasta onto plates or serve in the pan. Garnish with extra freshly chopped chives, and a few cracks of black pepper. Enjoy!