Cook pasta according to package directions to al dente. Drain and set aside.

Meanwhile, heat tablespoon butter in a large frying pan or cast-iron skillet. Add trimmed and cut asparagus pieces.

Sauté for 2-3 minutes or until they turn a vibrant green and start soften, but still have a slight snap.

Remove from asparagus from pan, set aside.

Add remaining 1 tablespoon butter to sauce, melt over medium heat.

Reduce to low heat and whisk with flour, Dijon mustard and lemon zest until it forms a paste. Mixture will be small, but fragrant.

While whisking, add fresh lemon juice and heavy cream.

Toss al dente pasta, cooked asparagus and coarsely chopped walnuts with lemon cream sauce.

Top with Parmesan cheese, freshly ground black pepper and Maldon sea salt, if desired.

If you’ve tried this recipe, come back and let us know how it was!