Pasta with grilled asparagus + broad beans

• 225g (8 oz) shelled broad beans
• 350g (12 oz) dried pasta
• 450g (1 lb) asparagus, trimmed
• 2 tbsp olive oil + oil for basting
• 2 garlic cloves, crushed
• grated/shredded zest + juice of 1 lemon
• 3 tbsp chopped fresh mint
• 4 tbsp single cream
• 4 tbsp grated Parmesan cheese

1. Blanch the broad beans for 2 mins, drain.
2. Cook pasta for 10 mins until al dente
3. Halve asparagus spears. Brush with a little oil and grill for 3 - 4 mins on each side, until charred and tender.
4. Heat 2 tbsp oil in a pan, add the garlic and lemon zest and fry gently for 3 mins. Add the beans, mint and cream; heat gently.
5. Drain the cooked pasta and return to pan. Add the sauce, cheese and lemon juice, toss lightly to mix, season and serve at once.