Instructions: Heat the olive oil and butter until foaming then add the spring onions and shallots and saute until golden. Add the lemon juice and white wine and simmer until reduced by half.

Add the asparagus and prawns and toss in the pan until the prawns and orange and the asparagus is bright green, about two minutes.

Meanwhile, boil the penne in boiling salted water in a Morganware Pasta Pot*

until tender then drain well.

Add the sliced artichoke hearts, parsley and the cooked pasta and toss well then serve with lots of black pepper.

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