I love asparagus season and try to eat asparagus at least twice a week whilst it's in season. It's easy to chuck into a pasta or perfect with a boiled egg. This pasta recipe was a quick fix for dinner with a few leftover ingredients but it was so tasty I thought I'd share. You will need:

• Creme fraiche
• Asparagus
• Garlic infused olive oil
• Stale bread
• Half a lemon
• Seasoning
• Orecchiette

Get your pasta on the boil in some salty water. In another pan heat some garlic olive oil and cut your asparagus into 1.5 cm pieces and chuck into the oil. You want the asparagus to get a little crispy but don't overcook it. Add some stale bread cut into the same size. I had some homemade ficelle and added that in. Once that's crispy add the juice of half a lemon. Turn off the heat and keep in the pan until the pasta is ready. Add the pasta to the asparagus and the croutons and then add a few grapes teaspoons of creme fraiche until the pasta is nicely coated. Finish with some salt, black pepper and Parmesan.