1. Bring a large saucepan of salted water to boil, add pasta and cook until al dente
   Meanwhile, snap woody ends off asparagus stems and slice into 2.5cm pieces – set aside the asparagus tips
2. Drop stems into a second saucepan of boiling water and cook for 2 minutes then add tips
3. Cook a for a further 2 minutes and drain well
4. Heat butter in large frying pan, add asparagus stems and tips and sauté for 1 minute
5. Drain pasta and return to hot saucepan
6. Add asparagus with butter, Smokey Tomatina, well beaten egg yolks, herbs, prosciutto, lime or lemon zest and about a third of parmesan
7. Immediately toss well to combine all ingredients.

Ingredients

350g penne

16 stems asparagus

80g butter

2 dessertspoon olive oil

2-3 teaspoons Smokey Tomatina

4 egg yolks, beaten

1 tablespoon torn basil, parsley or mint leaves

3 slices prosciutto, sliced

1 dessertspoon grated lemon or lime zest

150g (1 1/2 cups) freshly grated parmesan cheese

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