Pappardelle with prawns and asparagus

Cook the asparagus in water or in a steamer. Remove the tips and finely chop the rest to add to the sauce.

Reduce the white wine and, once the alcohol has evaporated, add the cream and the finely chopped asparagus. Season to taste and add the chives to the sauce just before serving.

Heat the pappardelle for 75 seconds in lightly salted boiling water and briefly warm the prawns in a steamer.

Plate the pappardelle and prawns, then coat with the sauce. Finish with the asparagus tips and some chives.